Quick Vietnamese Coconut & Lemongrass Double Chicken
with Veggies & Jasmine Rice
Vietnamese-inspired cuisine comes together in a flash tonight. Simmer succulent chicken thigh with creamy coconut milk and zingy ginger and lemongrass for bold Thai flavours you can't beat!
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 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 clove
garlic
1
carrot
1 packet
Asian greens
½
Long Chilli (Optional)
2 packet
chicken breast
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
Not included in your delivery
olive oil
1.25 cup
water
½ tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Thinly slice long chilli (if using). • Cut chicken breast into 2cm chunks. Set aside.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and carrot, tossing, until chicken is browned, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. • Add garlic and ginger lemongrass paste, stirring to coat. Cook until fragrant, 1 minute. • Add coconut milk, brown sugar and oyster sauce. Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. Season with pepper.
TIP: Cook chicken in batches if your pan is getting crowded!
• Divide jasmine rice between bowls. • Top with Vietnamese coconut and lemongrass chicken, spooning over any remaining sauce from the pan. • Sprinkle with chilli (if using) to serve. Enjoy!
Little cooks: Show them how it's done and help plate up the meal!