Skip to main content
Ginger & Lemongrass Chicken
Ginger & Lemongrass Chicken

Ginger & Lemongrass Chicken

with Roast Veggie Toss & Crispy Shallots

Bursting with bold Asian-inspired flavours, nip that craving for takeaway in the bud with this citrusy and zingy chicken dish. To keep the carbs in check, skip the rice and serve on a sweet and earthy roast veggie toss.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Under 30g carbs
Not Suitable for Coeliacs
Calorie Smart
Allergens:
Sesame
Eggs
Soy
Gluten

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

beetroot

1 clove

garlic

2 leaves

makrut lime leaves

1 packet

Ginger Lemongrass Paste

½ packet

sesame oil blend

(Contains: Sesame;)

1 packet

chicken breast

1 bag

kale

1 packet

crispy shallots

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

1 drizzle

rice wine vinegar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)1920 kJ
Fat21.7 g
of which saturates3.6 g
Carbohydrate29.6 g
of which sugars14.9 g
Dietary Fibre9.6 g
Protein42 g
Sodium635 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Tear kale leaves from stem, then roughly chop leaves. Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 15-20 minutes. Remove veggie tray from oven. Add kale to tray, tossing to combine. Return veggies to oven and roast until tender, a further 5-10 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

Meanwhile, finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. In a small bowl, combine ginger lemongrass paste, makrut lime leaves, garlic, sesame oil blend (see ingredients), soy sauce and a pinch of brown sugar. Set aside. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

TIP: Makrut lime leaves are fibrous, so make sure to cut them very thin.

3
3

When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

Reduce heat to medium-low, then add ginger lemongrass mixture. Cook until bubbling, 1 minute. Turn chicken to coat, then remove pan from heat.

5
5

To the roasted veggie tray, add baby spinach leaves and a drizzle of rice wine vinegar. Gently toss to combine.

6
6

Divide roast veggie toss between bowls. Top with the ginger and lemongrass chicken, spooning over any remaining sauce from pan. Sprinkle with crispy shallots. Serve with a dollop of mayonnaise.

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice