Vietnamese Coconut-Lemongrass Chicken & Tofu

Name: Vietnamese Coconut-Lemongrass Chicken & Tofu with Veggies & Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Asian Greens; 1 packet Jasmine Rice; 330 g Chicken Breast; 1 Garlic; 1 packet Ginger Lemongrass Paste; 1 Malaysian Tofu; 1 packet Oyster Sauce; 1 Long Chilli; 1 packet Coconut Milk; 1 Carrot

with Veggies & Jasmine Rice

Get up to $230 off

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

Tags:

High Protein

•Kid Friendly

Allergens:

Gluten

•Peanuts

•Soy

•Wheat

•Molluscs

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Jasmine Rice

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

330 g

Chicken Breast

1

Garlic

1 packet

Ginger Lemongrass Paste

1

Malaysian Tofu

(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)

1 packet

Oyster Sauce

(Contains: Gluten, Wheat, Molluscs;)

1

Long Chilli

1 packet

Coconut Milk

1

Carrot

Nutritional Values

Calories857 kcal

Energy (kJ)3580 kJ

Fat31 g

of which saturates18.7 g

Carbohydrate85.2 g

of which sugars17.2 g

Dietary Fibre24.4 g

Protein56 g

Sodium1730 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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 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!

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). • Cut Malaysian tofu into 2cm chunks. • Cut chicken breast into 2cm chunks. Set aside. Little cooks: Under adult supervision, older kids can help grate the carrot.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tofu and carrot, tossing, until chicken is browned, 4-5 minutes. • Add Asian greens and cook, stirring until wilted, 1-2 minutes. • Add garlic and gingerlemongrass 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. TIP: Chicken is cooked through when it's no longer pink inside.

4

• Divide jasmine rice between bowls. • Top with coconut, tofu 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!