Coconut, Lemongrass & Ginger Chicken
with Asian Sesame Veggies & Garlic Rice
Asian cuisine comes together in a flash tonight. The secret? We’ve doubled up on superstar ingredients, with an aromatic ginger-lemongrass coconut sauce and garlic rice so it smells and tastes like a tropical holiday.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
basmati rice
1
carrot
½
lemon
1 bag
green beans
1 packet
chicken thigh
1 tin
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
coriander
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 bag
Asian Greens
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
½ tbs
sesame oil
(Contains Sesame; )
½ tbs
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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!
While the rice is cooking, thinly slice the carrot into half-moons. Cut the lemon into wedges. Roughly chop the Asian greens. Trim and halve the green beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans, tossing, until softened, 4-5 minutes. Add the Asian greens, sesame oil and remaining garlic and cook until fragrant, 1-2 minutes. Transfer the veggies to a bowl, season with salt and pepper and cover to keep warm.
Season the chicken thigh. Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 10-14 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the ginger & lemongrass paste until fragrant, 1 minute. Add the coconut milk, brown sugar, chicken-style stock powder, a squeeze of lemon juice and the soy sauce. Cook until slightly thickened, 3-4 minutes. Return the chicken (plus any resting juices) to the pan and turn to coat. Season to taste.
TIP: Cover the pan with a lid if the paste starts to spatter!
Divide the garlic rice between bowls. Top with the Asian sesame veggies and coconut, lemongrass and ginger chicken, spooning over the sauce from the pan. Tear over the coriander and garnish with crushed roasted cashews. Serve with any remaining lemon wedges.