Lemongrass and Coconut Chicken

Lemongrass and Coconut Chicken

on Ginger Rice with Veggies

Read more

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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

165 mL

Coconut Milk

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

15 g


1 tbsp

Thai Seasoning


113 g

Sugar Snap Peas

56 g

Carrot, julienned

1 unit


1 unit


Not included in your delivery

1.5 tbsp


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Calories830 kcal
Fat33 g
Saturated Fat17 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber3 g
Protein50 g
Cholesterol125 mg
Sodium900 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce.

Remove outer layer of lemongrass, then cut into quarters crosswise. Using the back of a wooden spoon forcefully tap the lemongrass to bruise. Trim snap peas. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).


Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) 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.


While rice cooks, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through at this step!) Transfer chicken to a plate.


Heat the same pan over medium. When hot, add lemongrass, Thai Seasoning and remaining ginger. Cook, stirring often, until fragrant, 1 min. Add coconut milk, soy sauce, 1/4 cup water and 2 tsp sugar (dbl both for 4 ppl). Bring to a boil over high heat. Add chicken, carrots and snap peas.


Reduce heat to medium-low, then cover and cook, until chicken is cooked through, 10-12 min.** When chicken is done, use tongs to transfer to a large plate. Using two forks, shred chicken into bite-sized pieces. Remove and discard lemongrass from pan then return chicken to sauce. Stir in lime juice. Season with salt and pepper.


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