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Essential Salad Onions Bunchedeach
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55pPrice per unit
55p eachHainanese paste gives this quick and easy chicken and rice dish a huge boost of fragrant, savoury flavour.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Combine 1 tbsp of the green salad onions in a small bowl with the chilli, lime zest, juice and honey, then set aside.
Place about one third of the remaining salad onions in a medium saucepan, thinly slice the chicken breasts and add to the pan. Pour over 350ml water and season with a little salt. Bring to a simmer, cover and cook for 6-8 minutes until the chicken is thoroughly cooked and there is no pink meat.
Remove the chicken from the pan, keep warm and set aside. Stir the rice into the pan of chicken cooking liquid. Cook gently, covered, for about 10 minutes until the rice is tender and the stock absorbed. Add a dash of water if the rice is still firm and cook a little longer.
Stir the remaining onions and rice paste into the rice and heat gently, stirring for a couple of minutes to heat through. Pile onto serving plates and top with the chicken fillets. Serve drizzled with the reserved chilli and lime sauce.
Typical values per serving when made using specific products in recipe
Energy | 2,386kJ/ 654kcals |
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Fat | 6.6g |
Saturated Fat | 1.8g |
Carbohydrates | 79g |
Sugars | 19g |
Fibre | 2.9g |
Protein | 45g |
Salt | 0.6g |
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55p each0 added
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70pPrice per unit
£14/kg0 added
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£1.80Price per unit
45p each0 added
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£1.75Price per unit
38.5p/100g0 added
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£3.50Price per unit
£8.75/kg0 added
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£2.60Price per unit
£2.60/kg0 added
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Quantity of Cooks' Ingredients Thai Red Curry Paste in trolley 0
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£2.50Price per unit
£1.32/100g