Double Lemongrass Chicken & Stir-Fried Veggies
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Double Lemongrass Chicken & Stir-Fried Veggies

Double Lemongrass Chicken & Stir-Fried Veggies

with Garlic Rice

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

Garlic

1

White Rice

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

2

Chicken Thigh

1

Fish Sauce & Rice Vinegar Mix

(Contains Fish;)

1

Ginger Lemongrass Paste

1

Carrot

1

Green Beans

Not included in your delivery

1

olive oil

1

butter

(Contains Milk;)

1

water

1

salt

1

soy sauce

(Contains Gluten, Soy;)

1

brown sugar

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Nutritional Values

Energy (kJ)3616 kJ
Calories864 kcal
Fat33.9 g
of which saturates12.2 g
Carbohydrate71.2 g
of which sugars12.6 g
Dietary Fibre5.3 g
Protein69.4 g
Sodium1490 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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, the 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!

2

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

3

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

4

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

5

• 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 chicken, tossing, until browned and cooked through, 5-6 minutes. • Add the marinade to the pan and cook until slightly thickened, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 chicken, tossing, until 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!

6

• Divide the garlic rice between bowls and top with the lemongrass chicken and stir-fried veggies. Enjoy!