Double Lemongrass Chicken & Stir-Fried Veggies

Name: Double Lemongrass Chicken & Stir-Fried Veggies with Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 2 packet chicken thigh; 1.5 cup water; ¼ tsp salt; 1 tbs soy sauce; 1 tbs brown sugar; 1 packet fish sauce & rice vinegar mix; 1 packet Ginger Lemongrass Paste; drizzle vinegar (white wine or rice wine); 1 carrot; 1 packet green beans

with Garlic Rice

Get up to $200 off!

Chicken, veggies and rice are all you need to enjoy a flavourful meal that is totally guilt-free. To truly make this dish sing, we've added fish sauce and ginger lemongrass paste, which absolutely transform this number into something sweet, salty and super tasty!

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Soy

•Fish

The quantities provided above are averages only.

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

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

2 packet

chicken thigh

1 packet

fish sauce & rice vinegar mix

(Contains: Fish;)

1 packet

Ginger Lemongrass Paste

carrot

1 packet

green beans

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

¼ tsp

salt

1 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tbs

brown sugar

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3673 kJ

Calories878 kcal

Fat33.5 g

of which saturates11.5 g

Carbohydrate75.1 g

of which sugars12.2 g

Dietary Fibre12 g

Protein69.1 g

Sodium1491 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

• Meanwhile, cut chicken thigh into 2cm chunks. • In a medium bowl combine the soy sauce, the brown sugar, fish sauce & rice vinegar mix, ginger lemongrass paste, a drizzle of vinegar. Add chicken, toss to coat and set aside.

• Thinly slice carrot into half-moons. • Trim and halve green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and green beans and cook until just tender, 3-5 minutes. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Remove chicken pieces from the marinade, letting any excess drip back into the bowl, and add to the pan. Cook until the chicken is browned and cooked through, 5-6 minutes. • Add the marinade to the pan and cook until slightly thickened, 1-2 minutes.

TIP: Cook chicken in batches for best results!