Coconut and chilli chicken
https://www.coop.co.uk/recipes/coconut-and-chilli-chicken
This tasty gluten free dish is ready in just 25 minutes.
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Feeds
2
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 87g
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Ingredients
- 2 x Co-op British coconut & chilli chicken steaks
- 100g shelled Co-op British peas
- 150g shelled Co-op British broad beans
- 180g Co-op basmati rice
- 100ml reduced fat coconut milk
- 10 Co-op British piccolo tomatoes, quartered
- Handful fresh mint leaves, finely chopped optional)
- Freshly ground black pepper
- 1 lemon, sliced into wedges
Method
- Cook the chicken according to the pack instructions. Meanwhile, put the peas and beans in a pan of boiling water and simmer for 3-4 mins until tender. Drain and set aside
- Add the rice to the pan, with just enough water to cover
- Pour in the coconut milk then bring to a boil and simmer, lid on, for 15 mins, or until the liquid has been absorbed
- Stir the peas, beans, tomatoes and mint, if using, into the rice and season with black pepper
- Slice the chicken into strips and serve with the rice, and lemon wedges to squeeze over
