Vietnamese-Style Ginger Lemongrass Chicken

Name: Vietnamese-Style Ginger Lemongrass Chicken with Corn Slaw & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Slaw Mix; 330 g Chicken Thigh; 1 packet Garlic Aioli; 1 Garlic; 1 packet Oyster Sauce; 1 sachet Crispy Shallots; 1 packet Ginger Lemongrass Paste; 1 packet Baby Spinach Leaves; 1 tin Sweetcorn; 1 Brown Onion; 2 tbs water; 1 drizzle olive oil; 2 piece egg; 1 tsp brown sugar; ½ tbs soy sauce; 1 tsp sesame oil; 1 drizzle vinegar (white wine or rice wine)

with Corn Slaw & Crispy Shallots

Recipe Development TeamUpdated on April 12, 2026

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Calories

660 kcal

Protein

42.4g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Eggs
Gluten
Molluscs
Wheat
Soy
Sesame
Gluten
May contain traces of allergens

We've flavoured juicy chicken with zingy ginger and lemongrass and sweet and savoury oyster sauce - and swapped rice out for a crunchy and colourful salad to soak up the saucy deliciousness.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Slaw Mix

330 g

Chicken Thigh

1 packet

Garlic Aioli

(Contains: Eggs)

Garlic

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

1 sachet

Crispy Shallots

1 packet

Ginger Lemongrass Paste

1 packet

Baby Spinach Leaves

1 tin

Sweetcorn

Brown Onion

Not included in your delivery

2 tbs

water

1 drizzle

olive oil

2 piece

egg

(Contains: Eggs)

1 tsp

brown sugar

½ tbs

soy sauce

(Contains: Soy May be present: Gluten.)

1 tsp

sesame oil

(Contains: Sesame)

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories660 kcal

Energy (kJ)2760 kJ

Fat45.1 g

of which saturates7.2 g

Carbohydrate31.1 g

of which sugars20.5 g

Dietary Fibre5.9 g

Protein42.4 g

Sodium1860 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• Finely chop brown onion (see ingredients) and garlic. Roughly chop baby spinach leaves.
• Drain sweetcorn.
• Cut chicken thigh into 2cm chunks.
• In a small bowl, combine the brown sugar, oyster sauce, the soy sauce and water. Set aside.

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and onion, tossing, until browned, 5-6 minutes.
• Reduce heat to medium, then add garlic and ginger lemongrass paste (see ingredients). Cook until fragrant, 1 minute.
• Stir in oyster sauce mixture until combined, 1 minute. Season with pepper. Transfer to a bowl and cover to keep warm.

• While chicken is cooking, to bowl with corn, add slaw mix, baby spinach leaves, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into pan.
• Cook until whites are firm and yolks are cooked to your liking, 2-3 minutes.