Coconut Lemongrass Chicken & Zingy Slaw
with Garlic Rice & Coriander
Get swept away by the bold flavours of our tonight’s spectacular supper. Tender chicken simmers in a punchy and coconutty blend that's equal parts cosy and bright, all served over fluffy garlic rice and crunchy slaw, with a sprinkle of fresh coriander for a pop of colour. It's a tropical getaway in every bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Jasmine rice
320 g
Chicken Breast
1
Spring Onion
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 packet
Slaw Mix
1 packet
Coconut Milk
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 sachet
Coriander
1
Lemon
2
Radish
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
½ tbs
brown sugar
1 tsp
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop or crush garlic.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes.
• Add the water and a generous pinch of salt to pan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, slice lemon into wedges.
• Thinly slice spring onion and radish.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• To the chicken, add ginger & lemongrass paste and cook until fragrant, 1 minute.
• Add coconut milk, chicken-style stock powder, a squeeze of lemon juice, the soy sauce and brown sugar. Stir to combine, then cook until slightly thickened, 3-4 minutes.
TIP: Cover the pan with a lid if the paste starts to spatter!
• In a large bowl, combine slaw mix, spring onion, radish, a squeeze of lemon juice and the sesame oil. Season to taste.
Little cooks: Take the lead and help combine the ingredients for the slaw!
• Divide garlic rice and zingy slaw between bowls.
• Top with chicken and spoon over coconut lemongrass sauce.
• Tear over coriander to serve. Enjoy!
