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Thai Coriander & Turmeric Chicken Bowl

Here's how you make Thai Coriander & Turmeric Chicken Bowl
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  • Servings: 4
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 3 coriander roots (and stems, washed and finely chopped)
  • 1 garlic clove, finely chopped
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon found black pepper, freshly
  • 3 teaspoon olive oil (extra virgin )
  • 400 grams boneless skinless chicken breast (fillets, halved withways and cut into bite-sized pieces)
  • 2 bunches baby bok choy, halved or quartered
  • 125 grams baby corn (larger ones halved lengthways)
  • 30 grams snow peas (halved on the diagonal, 24 snow peas required)
  • 100 grams green beans (snake beans, cut into 2cm lengths)
  • Olive oil spray
  • 2 tablespoon cashew nuts (raw cashews)
  • 1 teaspoon fish sauce
  • 2 cups basmati rice (cooked)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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