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Satay Chicken & Coconut Ginger Lemongrass Sauce
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Satay Chicken & Coconut Ginger Lemongrass Sauce

Satay Chicken & Coconut Ginger Lemongrass Sauce

with Quick-Prep Stir-Fry Veggies

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.

Tags:
Quick Prep
Allergens:
Soy
Gluten
Peanut
Wheat
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

1 packet

Asian stir-fry mix

1 packet

Malaysian tofu

(Contains Soy, Gluten, Peanut, 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: Gluten, Milk, Peanut, Soy, Wheat, 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 Gluten, Soy;)

½ tbs

brown sugar

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Nutritional Values

Energy (kJ)4166 kJ
Fat42.6 g
of which saturates19.7 g
Carbohydrate89.1 g
of which sugars14 g
Protein57.5 g
Sodium1122 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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!).

2
2

• 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).

3
3

• 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.

4
4

• 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!