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Quick Coconut-Lemongrass Chicken
Quick Coconut-Lemongrass Chicken

Quick Coconut-Lemongrass Chicken

with Veggies & Jasmine Rice

Thai-inspired cuisine comes together in a flash tonight. Simmer succulent chicken thigh with creamy coconut milk and zingy ginger and lemongrass for bold Thai flavours you can't beat!

Unfortunately, this week's chicken thigh was in short supply, so we've replaced it with chicken breast. Don't worry, the recipe will be just as delicious!

Tags:
Kid Friendly
Allergens:
Gluten
Molluscs
Wheat

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

1 clove

garlic

1

carrot

1 packet

chicken breast

1 packet

Ginger Lemongrass Paste

1 tin

coconut milk

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 bag

Asian greens

½

Long Chilli

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Values

Energy (kJ)3011 kJ
Fat23.5 g
of which saturates14.6 g
Carbohydrate82.1 g
of which sugars12.1 g
Protein42 g
Sodium1442 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• While the rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using). Set aside. • Cut chicken breast into 2cm chunks. Season with salt and pepper.

Little cooks: Help season the chicken! Make sure to wash your hands well afterwards.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and carrot, tossing, until chicken is browned, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. • Add garlic and ginger lemongrass paste, stirring to coat. Cook until fragrant, 1 minute. • Add coconut milk and oyster sauce. Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes.

TIP: After adding the greens, have a taste and add a pinch of brown sugar to balance the flavours, if you like!

4
4

• Divide jasmine rice between bowls. Top with coconut-lemongrass chicken, spooning over any remaining sauce from the pan. • Sprinkle with chilli to serve. Enjoy!

Little cooks: Show them how it's done and help plate up the meal!

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