Lemongrass Chicken Breast & Stir-Fried Veggies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemongrass Chicken Breast & Stir-Fried Veggies

Lemongrass Chicken Breast & 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
•Over 30g protein
•Calorie Smart
Allergens:
Milk
•Gluten
•Soy

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. )

1

Chicken Breast

1

Fish Sauce & Rice Vinegar Mix

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

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

sideBannerName

Nutritional Values

Energy (kJ)2732 kJ
Calories653 kcal
Fat19.1 g
of which saturates7.3 g
Carbohydrate75.1 g
of which sugars11.9 g
Dietary Fibre12.2 g
Protein45 g
Sodium1358 mg
The average adult daily energy intake is 8700 kJ

Instructions

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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, cut chicken breast 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.

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 ~~~~~~~~~~

6

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