Satay Chicken & Coconut Ginger Lemongrass Sauce
with Quick-Prep Stir-Fry Veggies- Soy
- Gluten
- Peanuts
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Tender tofu is one of our favourite ingredients for soaking up bold Thai flavours. In this chicken dish, the peanutty Malaysian tofu works a treat with the creamy, zingy sauce and vibrant veggies.
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Asian stir-fry mix
1 packet
Malaysian tofu
(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)
½
Long Chilli (Optional)
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
¼ tsp
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains: Soy, Gluten;)
½ tbs
brown sugar
Utensils
Cooking Steps
• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes (the rice will finish cooking in its own steam, so don't peek!).
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Asian stir-fry mix, until tender, 3-4 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm. • Meanwhile, cut Malaysian tofu into 1cm cubes. Thinly slice long chilli (if using).
• Cut chicken breast into 2cm chunks. • Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic paste, stirring, until fragrant, 1 minute. Add coconut milk, the vinegar, the soy sauce, the brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. Return tofu and chicken to pan, tossing to coat.
• Divide garlic rice between bowls. • Top with veggies and coconut chicken and ginger tofu, spooning over the sauce. • Sprinkle with chilli and sesame seeds to serve. Enjoy!
