Fragrant Lemongrass Chicken and Veg Stir-Fry
with Zesty Rice and Sesame Seeds
- Soya
- Cereals containing gluten
- Sesame
- Nuts
- Peanut
- May contain traces of allergens
Looking for a quick and tasty midweek dinner option? Try cooking up our Fragrant Lemongrass Chicken and Veg Stir-Fry in just 20-25 minutes for a delicious and speedy meal. A popular condiment in many Asian countries, sambal paste's vibrant heat is perfect for boosting flavour in our Asian style dishes. This paste contains herbs and spices such as red chillies, lemongrass and tamarind, making it the perfect flavour driver for both veggie and meat dishes alike. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
Ingredients
150 grams
Jasmine Rice
260 grams
Diced British Chicken Breast
1 unit(s)
Lime
120 grams
Sliced Carrot and Cabbage Mix
22 grams
Ginger, Garlic & Lemongrass Puree
50 grams
Ketjap Manis
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
15 grams
Sambal Paste
5 grams
Roasted White Sesame Seeds
(Contains: Nuts, Peanut, Sesame, May contain traces of allergens)
Not included in your delivery
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, zest and cut the lime into wedges.
b) Add the coleslaw mix to the chicken. Stir-fry until slightly softened, 1-2 mins. Add a drizzle of oil if needed.
a) In a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis, soy sauce and sambal (use less if you'd prefer things milder).
b) Mix in the water for the sauce (see pantry for amount), then set aside.
a) When the chicken is cooked, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.
b) Add a squeeze of lime juice from a lime wedge and a splash of water if it's a little too thick.
c) Taste and season with salt, pepper and a squeeze more lime juice if needed.
a) Stir the lime zest through the rice and share between your bowls.
b) Top with the chicken and veg stir-fry, spooning over any remaining sauce from the pan.
c) Sprinkle over the sesame seeds. Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the fragrant, tasty dish, though some found the lemongrass flavour subtle or overpowered by other ingredients.
- Ease of prep: Customers praised how quick and easy this meal was to prepare, with several noting it took just 20-25 minutes.
- Suggestions: Consider adding more varied vegetables like peppers or green beans; some found the coleslaw mix an odd choice for stir-fry.
- Portions: Several reviewers mentioned the portion size was small, particularly for the rice and chicken amounts.
