The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pan Thai chicken & rice
When life’s a juggle, dinner should be satisfying, smile-inducing and streamlined – not another thing on the to-do list. This fragrant one-pan feast of chicken, stir-fry veg, coriander and rice in a Thai red curry and sun-dried tomato sauce ticks every box.
SWK: Source of fibre
SWK: High protein
Plants 4
one pot
Serving size
Ingredients
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 300g chicken breast strips (raw chicken breast slices)
- 1 onion
- 1 pepper
- 1 pak choi
- 1 handful of fresh coriander
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 140g basmati rice
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
Nutritional Information
Calories: 470
Protein: 43g
Carbs: 72g
Fat: 2.3g
Ingredients
- 2 onion
- 2 pepper
- 2 pak choi
- 2 handful of fresh coriander
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 280g basmati rice
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 600g chicken breast strips (raw chicken breast slices)
Nutritional Information
Calories: 466
Protein: 43g
Carbs: 72g
Fat: 2.3g
One-pan Thai chicken & rice
When life’s a juggle, dinner should be satisfying, smile-inducing and streamlined – not another thing on the to-do list. This fragrant one-pan feast of chicken, stir-fry veg, coriander and rice in a Thai red curry and sun-dried tomato sauce ticks every box.
Cook time:
40 mins
Cuisine:
Thai
Food group:
Poultry
Allergens: Fish
Cooking Instructions
Before you start
- Large non-stick saucepan with lid
Slice & sauté
- Peel the onions and thinly slice, then deseed and thinly slice the peppers.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions and peppers for 5-7 mins.
Chop, chop!
- Meanwhile, trim the pak choi and cut into bite-size pieces, and finely chop the coriander.
Combine & simmer
- Tip the rice and both pastes into the saucepan, stir well, then add the stock powder and pour in 400ml boiled water (700ml for 4 portions).
- Add the fish sauce and half the coriander, then layer the pak choi and chicken strips on top. Bring the sauce to a simmer, then reduce the heat to medium-low and cover with a sheet of foil.
- Cover with a lid to create a seal and simmer gently for 20-25 mins, until the rice and chicken are cooked through.
Finish & serve
- Sprinkle the remaining coriander over the Thai chicken and rice and dish up.