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Quick Vietnamese Coconut and Lemongrass Chicken

Quick Vietnamese Coconut and Lemongrass Chicken

with jasmine rice
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
650 kcal
Protein
: 
47.3g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Wheat
Serving amount

300 grams

Diced Irish Chicken Breast

150 grams

Jasmine Rice

1 pack(s)

Coconut Milk

1 unit(s)

Garlic

1 unit(s)

Carrot

1 unit(s)

Pak Choi

1 unit(s)

Chilli

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

40 grams

Vietnamese Style Sauce

(Contains: Cereals containing gluten, Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2719 kJ
Energy (kcal)650 kcal
Fat19.6 g
of which saturates15.8 g
Carbohydrate78.6 g
of which sugars11.7 g
Dietary Fiber5.6 g
Protein47.3 g
Salt2.7 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 your delivered box.

Cooking steps

Cook the rice
1
  • Rinse the rice to remove excess starch.
  • Pour 300ml cold salted water (per 2P) 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 and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Trim the carrot, and halve lengthways. Chop into 1cm semi-circles (no need to peel).
  • Trim the pak choi, then thinly slice widthways.
  • Deseed the chilli and thinly slice widthways.
Fry the Chicken
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the chicken and carrots to the pan and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
  • Fry for 6-8 mins then add the pak choi and cook for 1-2 mins.
  • Add the lemongrass paste and cook for 1 min. Add coconut milk and Vietnamese sauce. 
  • Reduce heat to medium-low. Simmer until slightly reduced, 2-3 mins. Season with pepper.

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

Finish and Serve
4
  • Divide the rice between bowls.
  • Top with the chicken, spooning over any remaining sauce from the pan.
  • Scatter the sliced chilli over the top (use less if you'd like things milder).
Meal right image

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