Lemongrass Chicken and Veg
with sprinkled scallion and jasmine rice3.5(48)
Calories
:
781 kcalProtein
:
46.2g proteinDifficulty
:
EasyQuick
Family Friendly
Allergens:
- Sesame
- Sulphites
- Soya
- Wheat
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.
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 Irish 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
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
Salt11.5 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
Cooking steps
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).
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.
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.
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.
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.
6
- Divide the fragrant rice between bowls.
- Top with the chicken and veg.
- Garnish with sliced scallion.
