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Malaysian-Style Organic Chicken Breasts Rendang

Malaysian-Style Organic Chicken Breasts Rendang

with Marinated Cucumbers and Yellow Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1040 kcal
Protein
: 
51g protein
Preparation Time
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Cashews
  • Soy
  • Sulphites
  • Wheat
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Triticale
  • Gluten
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
serving amount

2 unit(s)

Organic Chicken Breast

¾ cup

Jasmine Rice

(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

125 g

Roasted Peppers

(May contain traces of: Sulphites, Tree nuts, Fish, Milk)

1 unit(s)

Mini Cucumber

1 unit(s)

Shallot

1 unit(s)

Lemongrass

2 unit(s)

Lime

28 g

Cashews, chopped

(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Shredded Coconut

(May contain traces of: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans)

1 unit(s)

Coconut Milk

4 tbsp

Ginger-Garlic Puree

(May contain traces of: Soy, Sulphites, Milk)

2 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

4 g

Cumin-Turmeric Spice Blend

(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ g

Salt*

0.13 tsp

Pepper*

Calories1040 kcal
Fat53 g
Saturated Fat25 g
Carbohydrate94 g
Sugar17 g
Dietary Fiber9 g
Protein51 g
Cholesterol125 mg
Sodium1180 mg
Potassium1350 mg
Calcium100 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Large Bowl
•Medium Bowl
•Large Non-Stick Pan

Cooking Steps

PDF
Cook yellow rice
1
  • Before starting, wash and dry all produce.
  • Remove outer layer of lemongrass, then halve crosswise. Place lemongrass on a cutting board. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
  • To a medium pot, add half the Cumin-Turmeric Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
  • Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice and half the lemongrass, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, cut cucumber into rounds. Transfer to a large bowl.
  • Finely chop shallot.
  • Using a wooden spoon, carefully crush cashews in their package until crumbly.
  • Zest, then juice limes.
  • Drain and roughly chop roasted peppers.
  • In a medium bowl, combine coconut milk, soy sauce, ginger-garlic puree, 1 1/2 tbsp (3 tbsp) lime juice and 1 tsp (2 tsp) lime zest.
Toast coconut
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add shredded coconut to the dry pan. Toast for 3-4 min, stirring often, until golden. 
  • Remove from heat. Transfer to a plate.
Prep and cook chicken
4
  • On a separate cutting board, pat chicken dry with paper towels.
  • Cut into 2-inch pieces. Season with salt and pepper.
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then shallots, chicken and roasted peppers. Cook for 8-10 min, stirring occasionally, until chicken is golden and cooked through.**
Make sauce
5
  • Add cashews, coconut-soy sauce mixture (frrom step 2), half the toasted coconut, remaining lemongrass, remaining Cumin-Turmeric Spice Blend and 3 tbsp (6 tbsp) water. Cook for 3-5 min, stirring often, until sauce is thickened.
Marinate cucumbers and serve
6
  • To the bowl with cucumbers (from step 2), add 1/2 tsp (1 tsp) sugar, 1 tsp (2 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice and 1 tbsp (2 tbsp) oil. Toss to combine. Season with salt and pepper.
  • Remove lemongrass stalk from rendang sauce.
  • Fluff rice with a fork and remove lemongrass stalk. Stir in remaining toasted coconut.
  • Divide yellow rice between plates. Top with chicken rendang and cucumbers.

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