THAI CORIANDER, TURMERIC AND PEPPER CHICKEN
SERVES 4 HANDS-ON TIME 20 MINUTES, PLUS MARINATING COOKING TIME 30 MINUTES, PLUS RICE COOKING TIME
3 coriander roots and stems, well
washed and finely chopped
1 clove garlic, finely chopped
1 teaspoon ground turmeric
¼ teaspoon freshly ground black
pepper, or to taste
3 teaspoons extra virgin olive oil
400g chicken breast fillets, halved
widthways and cut into bite-sized pieces 2 bunches baby bok choy, halved
or quartered
125g baby corn, larger ones
halved lengthways
24 snow peas, halved on
the diagonal
150 g snake beans, cut into
2cm lengths
2 tablespoons raw cashews
1 teaspoon fish sauce
2 cups cooked basmati rice 1. Combine the coriander, garlic, turmeric, pepper and olive oil in a small bowl. Place the chicken in a shallow bowl and spread the coriander marinade over to coat evenly.
2. Cover with plastic film and marinate in the refrigerator 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 baby corn, snow peas and snake beans for 3 minutes or until tender but crisp. Set aside.
3. Heat a non-stick heavy-based frying pan over medium heat. Working in batches, add the chicken to the pan, then cook for 3–4 minutes until a crust forms and the outside is golden. Carefully turn and cook on the other side for another 2–3 minutes or until a crust forms and the chicken is cooked through; reduce the heat to low–medium if necessary so the chicken cooks through and the outside is slightly charred.
4. Transfer to a plate, then add the cashews to the pan and cook, stirring, for 2 minutes or until lightly toasted. Add to the plate of chicken. Add the vegetables and fish sauce to the pan and stir for 30 seconds to coat in the fish sauce.
5. Divide the rice among 4 bowls and top each one with one-quarter of the chicken and cashew mixture and one quarter of the vegetables. Serve immediately.
NUTRITION (per serving) 1554 kJ/372 cal. Protein 31g. Saturated fat 1.5g. Carbs 39.3g. Fibre 7.5g. Sodium 352mg.