Quick Vietnamese Coconut & Lemongrass Chicken
with Veggies & Jasmine Rice
- Gluten
- Molluscs
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
330 g
Chicken Breast
1
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Asian Greens
1
Long Chilli
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• 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 10 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Thinly slice long chilli (if using). • Cut chicken breast into 2cm chunks. Set aside.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• 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, stirring until wilted, 1-2 minutes. • Add garlic and ginger lemongrass paste, stirring to coat. Cook until fragrant, 1 minute. • Add coconut milk, the brown sugar and oyster sauce. Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. Season with pepper.
• Divide jasmine rice between bowls. • Top with Vietnamese coconut and lemongrass chicken, spooning over any remaining sauce from the pan. • Sprinkle with chilli (if using) to serve. Enjoy!
Little cooks: Show them how it's done and help plate up the meal!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The coconut and lemongrass combination is widely loved, with many describing it as restaurant-quality and better than takeaway.
- Ease of prep: Most found it quick and straightforward to cook, making it a reliable weeknight meal.
- Suggestions: Some found the flavour mild and boosted it with fish sauce, extra chilli, or by not reducing the sauce so it could be spooned generously over the rice. A few suggested sautéing the lemongrass paste before adding the chicken or vegetables to deepen the flavour. Some also recommended using chicken thighs instead of breast to avoid dryness, and cooking the chilli into the sauce rather than serving it on the side for extra heat.
- Leftovers: Several reviewers noted the dish tasted even better the next day, with one enjoying it cold for lunch.
- Portions: Some felt there was not enough chicken, sauce, or Asian greens — particularly for larger households — and suggested doubling the coconut milk or not reducing the sauce to get more liquid in the bowl.
- Protein: A number of reviewers preferred chicken thighs over breast, finding them softer and less prone to drying out during cooking.
