Ginger & Lemongrass Chicken
with Roasted Veggies, Sesame Mayo & Crispy Shallots
- Sesame
- Eggs
- Gluten
- Soy
- Milk
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Milk
- Gluten
- Fish
- Peanuts
- Traces of Pistachio
- Traces of Walnut
For the love of aromatics, we packed this recipe with lemongrass, ginger and soy sauce that will have your kitchen smelling heavenly. They’re used as a moreish glaze for tender chicken breast, creating waves of flavour in every bite. Add a side of roasted veggies and you’ve got a calorie-friendly meal that’s guaranteed to satisfy.
Ingredients
1
potato
1
carrot
1
parsnip
1 sachet
mixed sesame seeds
(Contains: Sesame; )
½
lemon
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Sesame, Soy, Eggs, Milk, Gluten, Fish)
1 pinch
brown sugar
(May be present: Cashew, Almond, Sesame, Soy, Milk, Gluten, Peanuts, Pistachio, Walnut)
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy; )
20 g
butter
(Contains: Milk; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat to oven to 240°C/220°C fan-forced. Cut the potato, carrot and parsnip into bite-sized chunks. Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly. Roast until tender, 25-30 minutes. Add the baby spinach leaves and a drizzle of rice wine vinegar and gently toss to combine.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Zest the lemon to get a pinch and slice into wedges. Add the mayonnaise to the bowl with the toasted sesame seeds. Stir to combine and set aside.
In a second small bowl, combine the ginger lemongrass paste, lemon zest, a squeeze of lemon juice, the soy sauce and a pinch of brown sugar. Set aside. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. Return the pan to a medium-high heat, then add the ginger-lemongrass marinade and butter and cook until bubbling, 2-3 minutes. Return the chicken to the pan and toss to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
Divide the ginger-lemongrass chicken and roast veggie toss between bowls. Spoon over any remaining glaze from the pan. Serve with the sesame mayo. Sprinkle with the crispy shallots.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the ginger and lemongrass combination, praising the aromatic and lemony taste. Some found the chicken delicious, though a few expected more punch.
- Ease of prep: Several noted it was quick and easy to make, though some found the recipe instructions a bit confusing to follow.
- Suggestions: Consider cutting chicken into smaller pieces to keep it juicy. Try using chicken thighs for more flavour, or yoghurt instead of mayo for a healthier option.
- Portions: Some felt the vegetable portions were too small for four adults, often needing to supplement with their own.
- Vegetables: A few mentioned issues with vegetable freshness, particularly noting soft parsnips and wilted spinach.
