Recipe Inspiration

Ingredients...

650g Diced Chicken Breasts

500g Tilda cooked Jasmine Rice

20ml Olive Oil

2 Sliced Red Chilli’s

2 Limes

65g Essential Cuisine Street Food Chef Fragrant Thai Style Seasoning

225g Bamboo shoots

225g Sliced Water chestnuts

225g Peas

225g Mangetout

100ml Coconut milk

Method...

1. In a large bowl, combine the Street Food Chef Fragrant Thai Style Seasoning and olive oil to create a paste, add in the chicken and marinate for 30 minutes (marinate overnight for best results).

2. Using a large frying pan, fry the chicken until cooked then add the coconut milk, stir until combined thoroughly and place to one side to keep warm.

3. Cook the Tilda Jasmine Rice in a pan using 1.5 water to 1 rice ratio for approx. 12 minutes. Once the rice is cooked, add in the bamboo shoots. Peas, Water chestnuts and Mangetout, cover to steam for 5 mins until soft (add a splash more water if it begins to dry out).

4. Serve the rice then top with the cooked Thai chicken. Garnish with Zest of lime and sliced Red Chilli’s to taste.