Soy Lemongrass Chicken and Rice
with Crunchy Veg, Sesame and Coriander
- Soya
- Sesame
- Nuts
- Peanut
- May contain traces of allergens
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.
Ingredients
150
Jasmine Rice
260
Diced Chicken Breast
120
Sliced Carrot and Cabbage 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 be present: Nuts, Peanut)
Not included in your delivery
75
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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.
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.
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).
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.
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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The soy-lemongrass sauce is widely praised for its fragrant, well-balanced flavours, with the sesame seeds adding a welcome finishing touch. Some found the overall taste a little mild, while others felt the coriander or rice vinegar could overpower the dish.
- Ease of prep: This is a genuinely quick and simple midweek meal with minimal chopping, and most found it straightforward to pull together.
- Suggestions: Use less coriander if you prefer subtler flavours, and add the sambal gradually to control the heat level. A splash of water or a little cornflour can help if the sauce thickens too quickly or turns out too runny; consider adding extra veg such as peppers or spinach to bulk it out.
- Next-day meals: At least one reviewer found the flavours worked well for lunch the following day, making it a handy option if you have leftovers.
- Portions: Some felt the chicken portion was on the small side relative to the rice, and a little extra veg would help balance the dish.
