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Sticky Balinese-Style Chicken

with Turmeric Rice & Spiced Greens

Cooking time

30 minutes




670 /serving

The clash of vibrant colours and warm aromas in this dish will transport the whole family to the swaying green palm trees, emerald blue waters and rugged volcanic coastlines of Bali. It all starts with the chicken marinade, which features tamarind and citrus zest, giving the grilled meat a sticky, sweet tang. Next you’ll sauté string beans and Asian greens until crispy but tender, and add a touch of turmeric to give the rice that yellow sun-splashed radiance, along with more citrus for garnish. Don’t forget to savour every last bite!

We will send you:

  • 4 Chicken breasts (or 640g chicken fillets)
  • 225g Yu choy (or gai lan)
  • 225g String beans
  • 1 Lime (or lemon)
  • 315g Basmati rice
  • 15ml Tamarind paste
  • 22g Crispy onions
  • 60ml Sweet soy sauce
  • 8g Turmeric Trip spice blend (dehydrated vegetables, sea salt, seaweed, ginger, lemongrass, turmeric)
  • 7g Blissed out in Bali spice blend (turmeric, coriander, cinnamon, cumin, cardamom, galangal, lemongrass, cloves, garlic, ginger)

Contains: Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Large grill pan (or pan)
Total Fat
9 g
Saturated Fat
2 g
610 mg
Total Carbs
98 g
19 g
48 g
9 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Trim off and discard the stem ends of the string beans; halve crosswise. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 2-inch sections. Zest and cut the lime into 6 wedges. In a large bowl, combine the chicken, ½ the tamarind paste, as much of the lime zest as you’d like and a generous drizzle of oil; season with ¾ of the Blissed Out in Bali spice blend and S&P. In a small bowl, combine the sweet soy sauce and remaining tamarind paste.
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; season with the Turmeric Trip spice blend and bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Grill the chicken
While the rice cooks, add the marinated chicken breasts* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first) and grill (partially covered if using a grill pan), 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Brush with the sweet soy mixture. Transfer to a plate and let rest for 5 minutes before slicing against the grain.
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Sauté the vegetables
While the chicken cooks, in a large pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the yu choy and sauté, stirring occasionally, 1 to 2 minutes, until the vegetables are crisp-tender; season with the remaining Blissed Out in Bali spice blend and S&P to taste.
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Finish & serve
To the pot of rice, add the juice of 2 lime wedges. Divide the rice, vegetables and chicken between your bowls. Garnish the rice with the crispy onions. Serve the remaining lime wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.