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!
2 clove
garlic
1 packet
basmati rice
()
1 packet
chicken thigh
1 packet
fish sauce & rice vinegar mix
()
1 packet
Ginger Lemongrass Paste
1
carrot
1 packet
green beans
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
1 tbs
soy sauce
()
1 tbs
brown sugar
()
drizzle
vinegar (white wine or rice wine)
• 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!
• 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.
• 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, tossing, 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 chicken, tossing, until browned and cooked through, 5-6 minutes. • Add the marinade to the pan and cook until slightly thickened, 1-2 minutes.
• Divide the garlic rice between bowls and top with the lemongrass chicken and stir-fried veggies. Enjoy!