Thai Coriander & Turmeric Chicken Bowl
September 28, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (445 g)
- Calories 580.9
- Total Fat - 14.5 g
- Saturated Fat - 3 g
- Cholesterol - 85.3 mg
- Sodium - 714.1 mg
- Total Carbohydrate - 72.6 g
- Dietary Fiber - 7.1 g
- Sugars - 7.6 g
- Protein - 40.6 g
- Calcium - 174.4 mg
- Iron - 4.6 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.4 mg
Combine the coriander, garlic, turmeric, pepper and oil in a bowl.
Place the chicken in a shallow bowl and spread the marinade over to coat evenly and cover with plastic wrap and marinate in the fridge for at least 15 minutes
Meanwhile, working in batches, steam the vegetables in a steamer basket over a saucepan of simmering water.
Steam the bok choy for 2 minutes or until wilted, and the corn, peas and beans for 3 minutes or until tender but crisp and set aside.
Heat a non-stick, heavy based frying pan over medium heat and working in batches, add the chicken and cook for 3 to 4 minutes until a crust forms and the outside is golden and carefully turn over and cook for another 2 to 3 minutes or until a crust forms and the chicken is cooked, reduce the heat to low-medium if necessary and transfer to a plate.
Add the cashews to the pan and cook, stirring, for 2 minutes, until lightly toasted and then add the chicken back in with the steamed vegetables and fish sauce to the pan and stir for 30 seconds to coat.
Divide the rice among 4 bowls and top each with one quarter of the chicken, cashews and vegetables and serve immediately.
Tips & Variations
No special items needed.