This dish contains the following allergens: Soybeans
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4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
250g
jasmine rice, rinsed
300ml
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
250g
tenderstem broccoli
Lime wedges to serve
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
8.75oz
jasmine rice, rinsed
10.5fl. oz
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
8.75oz
tenderstem broccoli
Lime wedges to serve
Utensils
Step 1
Using a whisk combine lemongrass, garlic, ginger, lime juice and zest, 2 tablespoons of soy sauce, coriander stalk, rice vinegar, fish sauce, chili and seasoning. Place chicken breasts into marinade and marinate for as long as possible.
Step 2
Place the rice into the pot, along with 1 stalk of lemongrass from marinade and stock. Place reversible rack in pot in the higher position.
Step 3
Put chicken breast onto rack. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes, select START/STOP to begin.
Step 4
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
Add broccoli to rack, placing it around the chicken. Mix olive oil, honey and 1 tablespoon of light soy sauce together, and brush chicken breasts with mix.
Step 6
Close crisping lid, and select GRILL, set time to 10 minutes, select START/STOP to begin cooking. Check the broccoli after 5 minutes and cook for longer if preferred.
Step 7
When cooking is complete serve with an extra lime wedge on the side.
Thai Spiced Chicken with Jasmine Rice & Tenderstem Broccoli
Step 1 of 7
Using a whisk combine lemongrass, garlic, ginger, lime juice and zest, 2 tablespoons of soy sauce, coriander stalk, rice vinegar, fish sauce, chili and seasoning. Place chicken breasts into marinade and marinate for as long as possible.
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
250g
jasmine rice, rinsed
300ml
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
250g
tenderstem broccoli
Lime wedges to serve
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
8.75oz
jasmine rice, rinsed
10.5fl. oz
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
8.75oz
tenderstem broccoli
Lime wedges to serve
Step 2 of 7
Place the rice into the pot, along with 1 stalk of lemongrass from marinade and stock. Place reversible rack in pot in the higher position.
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
250g
jasmine rice, rinsed
300ml
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
250g
tenderstem broccoli
Lime wedges to serve
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
8.75oz
jasmine rice, rinsed
10.5fl. oz
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
8.75oz
tenderstem broccoli
Lime wedges to serve
Step 3 of 7
Put chicken breast onto rack. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes, select START/STOP to begin.
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
250g
jasmine rice, rinsed
300ml
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
250g
tenderstem broccoli
Lime wedges to serve
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
8.75oz
jasmine rice, rinsed
10.5fl. oz
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
8.75oz
tenderstem broccoli
Lime wedges to serve
Step 4 of 7
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
250g
jasmine rice, rinsed
300ml
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
250g
tenderstem broccoli
Lime wedges to serve
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
8.75oz
jasmine rice, rinsed
10.5fl. oz
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
8.75oz
tenderstem broccoli
Lime wedges to serve
Step 5 of 7
Add broccoli to rack, placing it around the chicken. Mix olive oil, honey and 1 tablespoon of light soy sauce together, and brush chicken breasts with mix.
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
250g
jasmine rice, rinsed
300ml
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
250g
tenderstem broccoli
Lime wedges to serve
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
8.75oz
jasmine rice, rinsed
10.5fl. oz
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
8.75oz
tenderstem broccoli
Lime wedges to serve
Step 6 of 7
Close crisping lid, and select GRILL, set time to 10 minutes, select START/STOP to begin cooking. Check the broccoli after 5 minutes and cook for longer if preferred.
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
250g
jasmine rice, rinsed
300ml
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
250g
tenderstem broccoli
Lime wedges to serve
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
8.75oz
jasmine rice, rinsed
10.5fl. oz
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
8.75oz
tenderstem broccoli
Lime wedges to serve
Step 7 of 7
When cooking is complete serve with an extra lime wedge on the side.
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
2
cloves of garlic, crushed
1 tbsp
grated ginger
2
limes, juiced and zested
Small bunch
coriander, finely chopped
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tsp
fish sauce
1
red chili, finely chopped
salt and pepper
250g
jasmine rice, rinsed
300ml
chicken stock
1/2 tbsp
olive oil
1/2 tbsp
honey
1 tbsp
light soy sauce
250g
tenderstem broccoli
Lime wedges to serve
4
skinless chicken breasts
2
stalks of lemongrass, cut in half and bashed a bit
