Ginger & Lemongrass Chicken
with Roast Veggie Toss & Crispy Shallots
Bursting with bold Asian-inspired flavours, nip that craving for takeaway in the bud with this citrusy and zingy chicken dish. To keep the carbs in check, skip the rice and serve on a sweet and earthy roast veggie toss.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
potato
1
carrot
1
beetroot
1 clove
garlic
2 leaves
makrut lime leaves
1 packet
Ginger Lemongrass Paste
½ packet
sesame oil blend
(Contains Sesame;)
1 packet
chicken breast
1 bag
kale
1 packet
crispy shallots
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Tear kale leaves from stem, then roughly chop leaves. Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 15-20 minutes. Remove veggie tray from oven. Add kale to tray, tossing to combine. Return veggies to oven and roast until tender, a further 5-10 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Meanwhile, finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. In a small bowl, combine ginger lemongrass paste, makrut lime leaves, garlic, sesame oil blend (see ingredients), soy sauce and a pinch of brown sugar. Set aside. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
TIP: Makrut lime leaves are fibrous, so make sure to cut them very thin.
When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
Reduce heat to medium-low, then add ginger lemongrass mixture. Cook until bubbling, 1 minute. Turn chicken to coat, then remove pan from heat.
To the roasted veggie tray, add baby spinach leaves and a drizzle of rice wine vinegar. Gently toss to combine.
Divide roast veggie toss between bowls. Top with the ginger and lemongrass chicken, spooning over any remaining sauce from pan. Sprinkle with crispy shallots. Serve with a dollop of mayonnaise.