Thai Coriander & Turmeric Chicken Bowl
Recipe: #30467
September 28, 2018
Categories: Chicken, Cashew Nut, Thai, Steam, Wok/Stir-Fry, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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