Thai Spiced Chicken with Jasmine Rice & Tenderstem Broccoli
- Contains Soy
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
- 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
Instructions
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.