eCook Meal
Golden Coconut Chicken & Basmati Rice
with pak choi, edamame beans & toasted coconut flakes
The solution to a long day? A quick dinner packed with delicious flavour, Chef! The foundation is a bed of fluffy rice, which is topped with golden chicken strips elevated with pak choi, edamame beans, garlic, ginger, and a turmeric spice mix. All of this is coated in creamy coconut milk and finished with toasted coconut flakes.
Serving guide
Choose your portion size.
RICE
Rinse the rice and place in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the Garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the Chicken dry with paper towel and cut into 1cm strips.
GOLDEN Chicken
Place a pan over high-heat with a drizzle of oil. When hot, fry the Chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan.
TURMERIC Chicken
Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated Garlic, and the grated ginger until fragrant, 1-2 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the golden Chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, and top with the loaded turmeric Chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes.
RICE
Rinse the rice and place in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the Garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the Chicken dry with paper towel and cut into 1cm strips.
GOLDEN Chicken
Place a pan over high-heat with a drizzle of oil. When hot, fry the Chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan.
TURMERIC Chicken
Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated Garlic, and the grated ginger until fragrant, 1-2 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the golden Chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, and top with the loaded turmeric Chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes.
RICE
Rinse the rice and place in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the Garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the Chicken dry with paper towel and cut into 1cm strips.
GOLDEN Chicken
Place a pan over high-heat with a drizzle of oil. When hot, fry the Chicken strips until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan.
TURMERIC Chicken
Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated Garlic, and the grated ginger until fragrant, 2-3 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, add the golden Chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, and top with the loaded turmeric Chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes.
RICE
Rinse the rice and place in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the Garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the Chicken dry with paper towel and cut into 1cm strips.
GOLDEN Chicken
Place a pan over high-heat with a drizzle of oil. When hot, fry the Chicken strips until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan.
TURMERIC Chicken
Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated Garlic, and the grated ginger until fragrant, 2-3 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, add the golden Chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, and top with the loaded turmeric Chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R389.02
for 4 servings · R97.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Toasted Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Turmeric Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Golden Coconut Chicken & Basmati Rice?
The preparation time for Golden Coconut Chicken & Basmati Rice with pak choi, edamame beans & toasted coconut flakes is between 25 and 30 minutes.
What is the total time required to make Golden Coconut Chicken & Basmati Rice with pak choi, edamame beans & toasted coconut flakes?
The total time required to make Golden Coconut Chicken & Basmati Rice with pak choi, edamame beans & toasted coconut flakes is between 30 and 35 minutes.
How many servings does Golden Coconut Chicken & Basmati Rice provide?
4 servings
What are the main ingredients in Golden Coconut Chicken & Basmati Rice?
Chicken, Chicken Breast, Coconut Flakes, Coconut Milk, Edamame Beans, Fresh Coriander, Garlic, Ginger, Pak Choi, Turmeric Mix, White Basmati Rice
What is the nutritional information of Golden Coconut Chicken & Basmati Rice?
Calories: 949, Carbs: 93 grams, Fat: grams, Protein: 52.2 grams, Sugar: 8.1 grams, Salt: 783 grams
How do I prepare Golden Coconut Chicken & Basmati Rice?
PREP: Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the chicken dry with paper towel and cut into 1cm strips. DINNER IS READY: Make a bed of the fluffy rice, and top with the loaded turmeric chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes. TURMERIC CHICKEN: Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated garlic, and the grated ginger until fragrant, 1-2 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the golden chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season. RICE: Rinse the rice and place in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. GOLDEN CHICKEN: Place a pan over high-heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan.
What should be prepared from my kitchen to make Golden Coconut Chicken & Basmati Rice?
Chicken, Chicken Breast, Coconut Flakes, Coconut Milk, Edamame Beans, Fresh Coriander, Garlic, Ginger, Pak Choi, Turmeric Mix, White Basmati Rice
How many calories does Golden Coconut Chicken & Basmati Rice have?
949 calories
How much fat content does Golden Coconut Chicken & Basmati Rice have?
grams