[Rebrief] NZ Asian Chicken & Coconut Lemongrass Sauce
with Jasmine Rice & Coriander
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
Celery
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 packet
Slaw Mix
1 packet
Parsley
1 packet
Coconut Milk
1
Lime
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste 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 all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice lime into wedges. Thinly slice celery. • 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 lime 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, celery, a squeeze of lime juice and the sesame oil. Season to taste.
• Divide garlic rice and celery slaw between bowls. Top with chicken and spoon over coconut lemongrass sauce. • Tear over parsley to garnish. Enjoy!
