Contents of your meal kit:
chicken thighs
coconut-cilantro sauce
kaffir lime leaf
red pepper
cucumber
scallion
carrot
slaw vinaigrette
brown rice
cashews
Equipment needed: medium nonstick skillet with lid, mixing bowl, microwave-safe bowl
Finishing steps:
- Cut chicken into 1-inch cubes and season with salt & pepper. Heat a small amount of oil in a medium nonstick skillet over medium-high heat and brown the chicken on all sides, about 3-4 minutes. Pour in the coconut-cilantro sauce and water (see note below for water amount). Bruise the lime leaf by bending and folding to start releasing the oils, and add to the skillet. Bring sauce to a simmer, then reduce heat to medium-low and cover with lid. Let cook for 10-12 minutes.
- Meanwhile, thinly slice the red pepper, cucumber, and scallion. Combine in a mixing bowl with the grated carrot and slaw vinaigrette. Season with salt and pepper to taste, and set aside.
- When chicken has finished cooking, remove the lime leaves. Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
- Divide the brown rice between serving plates and top with the chicken and sauce. Garnish the slaw with the cashews and enjoy on the side.
Note: When recipe calls for water, add the following amounts: ¼ cup for 2 portion, ½ cup for 4 portion, ¾ cups for 6 portion.