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Chicken, Tofu & Coconut Ginger Lemongrass Sauce
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Chicken, Tofu & Coconut Ginger Lemongrass Sauce

Chicken, Tofu & Coconut Ginger Lemongrass Sauce

with Garlic Rice & Stir-Fry Greens

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.

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

3 clove

garlic

1 packet

jasmine rice

1

baby broccoli

1 bag

Pea Pods

1 packet

Malaysian tofu

(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

½

Long Chilli (Optional)

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 (for the sauce)

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)4001 kJ
Fat41.6 g
of which saturates19.7 g
Carbohydrate83.5 g
of which sugars14 g
Protein57.7 g
Sodium1033 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic 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.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, trim baby broccoli and cut into thirds. • Trim pea pods and cut into small pieces. • Cut Malaysian tofu into 1cm cubes. • Cut chicken breast into 2cm chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, until tender, 5-6 minutes. • In the last 2 minutes of cook time, add pea podsand cook, tossing, until just tender, 1-2 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.

4
4

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu and chicken, turning occasionally, until browned all over, 5-6 minutes. Transfer to a plate.

5
5

• Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic, 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, stirring to coat. Remove pan from heat.

6
6

• Thinly slice long chilli (if using). • Divide garlic rice between bowls. • Top with veggies and coconut and ginger tofu and chicken, spooning over the sauce. • Sprinkle with chilli and sesame seeds to serve. Enjoy!