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

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!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Climate Superstar
Allergens:
Gluten
Soy
Fish

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. )

1 packet

chicken thigh

1 packet

fish sauce & rice vinegar mix

(Contains Fish;)

1 packet

Ginger Lemongrass Paste

1

carrot

1 packet

green beans

Not included in your delivery

olive oil

20 g

butter

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)

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Nutritional Values

Energy (kJ)2846 kJ
Calories680 kcal
Fat25.1 g
of which saturates9 g
Carbohydrate75 g
of which sugars12.1 g
Dietary Fibre12 g
Protein38.8 g
Sodium1389 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 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!

2
2

• 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.

3
3

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

4
4

• 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.

5
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 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.

6
6

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