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Soy Lemongrass Chicken and Rice

Soy Lemongrass Chicken and Rice

Soy Lemongrass Chicken and Rice

with Crunchy Veg, Sesame and Coriander

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Looking for a quick and tasty midweek dinner option? Try cooking up our Soy Lemongrass Chicken and Rice in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Spicy

Allergens:

Soya

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

150

Jasmine Rice

260

Diced Chicken Breast

120

Coleslaw Mix

1

Coriander

22

Ginger, Garlic & Lemongrass Puree

50

Ketjap Manis

(Contains: Soya)

22

Rice Vinegar

15

Sambal Paste

5

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kJ)2312 kJ

Energy (kcal)553 kcal

Fat5.8 g

of which saturates1.2 g

Carbohydrate83.8 g

of which sugars19.4 g

Protein39 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Lid

•Large Saucepan

•Pan

•Small Bowl

Instructions

Cook the Rice

1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry your Chicken

2

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the 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. The chicken is cooked when no longer pink in the middle.

Add the Veg

3

a) Add the coleslaw mix to the chicken. Cook until slightly softened, 1-2 mins. Add a drizzle of oil if needed.

b) Meanwhile, roughly chop the coriander (stalks and all).

Mix your Sauce

4

a) In a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis, rice vinegar 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.

Combine and Stir

5

a) When the chicken is cooked, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.

b) Add a splash of water if it's a little too thick.

c) Taste and season with salt and pepper if needed.

Finish and Serve

6

a) Stir half the coriander 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 and remaining coriander to finish.

Enjoy!

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