Lemongrass Chicken & Stir-Fried Veggies
with Garlic Rice
Chicken, veggies and rice are all you need to enjoy a flavourful meal that is totally guilt-free. To truly make this dish sing, we've added fish sauce and ginger lemongrass paste, which absolutely transform this number into something sweet, salty and super tasty!
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
2 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken thigh
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
Ginger Lemongrass Paste
1
Carrot
1 packet
Green Beans
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
brown sugar
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Rinse and drain white rice. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut chicken thigh into 2cm chunks. • In a medium bowl combine the soy sauce, brown sugar, fish sauce & rice vinegar mix, ginger lemongrass paste and a drizzle of vinegar. Add chicken, toss to coat and set aside.
• Thinly slice carrot into half-moons. • Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and green beans and cook, tossing, until just tender, 3-5 minutes. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Remove chicken pieces from the marinade, letting any excess drip back into the bowl and add to the pan. Cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add the marinade to the pan and cook until slightly thickened, 1-2 minutes.
• Divide garlic rice between bowls and top with the lemongrass chicken and stir-fried veggies to serve. Enjoy!