Our Recipe Boxes
Lemongrass Chicken and Veg
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemongrass Chicken and Veg

Lemongrass Chicken and Veg

with sprinkled scallion and jasmine rice

Served with stir-fried mushrooms and onions as well as fragrant jasmine rice this chicken and veg bowl recipe is highly flavoursome yet perfect for almost all palates.

Tags:
Quick
Family Friendly
Allergens:
Sesame
Sulphites
Soya
Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

20 milliliter(s)

Sesame Oil

(Contains Sesame)

150 grams

Jasmine Rice

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

2 unit(s)

Scallion

150 grams

Mushrooms

1 unit(s)

Onion

260 grams

Diced Chicken Breast

1 unit(s)

Carrot

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

sideBannerName

Nutrition Values

Energy (kJ)3267 kJ
Energy (kcal)781 kcal
Fat18.1 g
of which saturates3.3 g
Carbohydrate110.9 g
of which sugars30.2 g
Dietary Fiber2.2 g
Protein46.2 g
Cholesterol0 mg
Salt11.52 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pan with Lid
Pot with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the onion
  • Roughly chop the mushrooms.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
Time to Fry
3
  • Place a pan over medium-high heat with the sesame oil.
  • Once hot, fry the chicken and onion until chicken is browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging.
  • Season with salt and pepper.
  • Add the carrots and mushrooms. Cook until starting to char, 2-3 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Simmer the Sauce
4
  • Stir in the lemongrass paste and fry until fragrant, 1 min. 
  • Add 75ml water (double for 4p), cover and simmer until the chicken is cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Stir through the apple cider vinegar, miso paste, and Asian sauce.
Finishing Touches
5
  • Trim and thinly slice the scallion.
  • Fluff up the rice with a fork.
  • Taste the dish and season with salt and pepper
  • Add a splash of water if you feel it's too dry.
Dish Up
6
  • Divide the fragrant rice between bowls.
  • Top with the chicken and veg.
  • Garnish with sliced scallion.
Meal right image

Explore Similar Recipes

Meal left image