Thai Coriander & Turmeric Chicken Bowl

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • 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

Step 1

Combine the coriander, garlic, turmeric, pepper and oil in a bowl.

Step 2

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

Step 3

Meanwhile, working in batches, steam the vegetables in a steamer basket over a saucepan of simmering water.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.