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How to make One pan Thai coconut chicken and rice

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 1 tablespoon vegetable oil
  • 2 Lilydale Free Range Chicken Breasts, thickly sliced on an angle
  • 1/2 x 450g packet Thai green curry cook-in sauce
  • 2 x 250g packets 90-second microwave coconut rice
  • 450g packet frozen steam fresh beans, broccoli and sugar snap peas (see note)
  • 1/2 cup fresh coriander sprigs

Method

  • Step 1 Heat oil in a large, deep frying pan over high heat. Add chicken. Cook, turning for 2 to 3 minutes or until browned. Add 1/2 cup curry sauce. Cook for 3 to 4 minutes or until sauce thickens and chicken is cooked through. Transfer to a plate.
  • Step 2 Place remaining sauce in a small microwave-safe bowl. Microwave on HIGH (100%) for 20 to 30 seconds or until heated through.
  • Step 3 Meanwhile, add rice and vegetables to pan. Cook, stirring, for 2 to 3 minutes or until vegetables and rice are heated through. Top with chicken and drizzle with remaining sauce. Serve sprinkled with coriander.