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Lemongrass and Coconut Chicken

Lemongrass and Coconut Chicken

on Ginger Rice with Stir-fried Veggies

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Thai cuisine is known for its love of aromatic ingredients. In that spirit, we've packed this recipe with lemongrass, ginger, and garlic, which will have your kitchen smelling heavenly. Add some fluffy rice and veggies on the side, and you’ve got a meal that’s both delicious and satisfying!

Allergens:Soy/SojaWheat/BléSulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

¾ cup

Basmati Rice

400 mL

Coconut Milk

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

30 g

Ginger

1 tbsp

Thai Seasoning

(ContainsSesame/Sésame)

113 g

Snow Peas

113 g

Baby Bok Choy

1 unit

Lemongrass

1 unit

Lime

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1010 kcal
Fat54 g
Saturated Fat36 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber2 g
Protein44 g
Cholesterol145 mg
Sodium830 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Remove outer layer of lemongrass, then cut in half crosswise. Using the back of a wooden spoon forcefully tap the lemongrass to bruise. Trim snow peas. Zest, then juice half the lime (1 lime for 4ppl). Cut remaining lime into wedges. Peel, then mince or grate ginger 1 tbsp ginger (dbl for 4ppl).

2

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

3

Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Cook, turning pieces over occasionally, until browned and cooked through, 4-5 min.** (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed!)

4

Add lemongrass, ginger and Thai seasoning to the pan with chicken and cook, stirring often, until fragrant, 1-2 min. Add coconut milk, soy sauce, 1/2 cup water and 1/2 tsp sugar (dbl both for 4ppl). Bring to a boil over high heat.

5

Reduce heat to medium, then add snow peas and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove and discard lemongrass. Stir in lime juice. Season with salt and pepper.

6

Fluff rice with a fork, then stir in lime zest and season with salt. Divide rice between bowls. Top with lemongrass chicken and squeeze over a lime wedge, if desired.