Lemongrass Chicken & Stir-Fried Veggies

Name: Lemongrass Chicken & Stir-Fried Veggies with Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Basmati Rice; 1 packet Fish Sauce & Rice Vinegar Mix; 1 packet Green Beans; 2 Garlic; 330 g Chicken Thigh; 1 packet Asian Greens; 1 packet Ginger Lemongrass Paste; 1 drizzle olive oil; 20 g butter; 1.5 cup water; ¼ tsp salt; 1 tbs soy sauce; 1 tbs brown sugar; 1 drizzle vinegar (white wine or rice wine)

with Garlic Rice

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Fish

•Milk

•Soy

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

1 packet

Basmati Rice

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

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

1 packet

Green Beans

Garlic

330 g

Chicken Thigh

1 packet

Asian Greens

1 packet

Ginger Lemongrass Paste

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

¼ tsp

salt

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

1 tbs

brown sugar

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories677 kcal

Energy (kJ)2830 kJ

Fat25.1 g

of which saturates9.6 g

Carbohydrate72.7 g

of which sugars12.1 g

Dietary Fibre7.5 g

Protein39.9 g

Sodium1510 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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.

• Roughly chop asian greens. • Trim and halve green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add Asian greens 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!