Mains, Meat

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.

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

Step 7 of 7

When cooking is complete serve with an extra lime wedge on the side.

Ingredients

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

Mains, Meat

Thai Spiced Chicken with Jasmine Rice & Tenderstem Broccoli

Recipe by Ninja Kitchen

Tip: Cooking Mode