Lemongrass Chicken with Jasmine Rice

Lemongrass Chicken with Jasmine Rice

Ready in 35 minutes • Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, September 1, 2019.
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Ingredients

Rice

  • 1 cup jasmine rice
  • 1 1/2 cups boiling water

Lemongrass Chicken

  • 1 pack chicken breasts, sliced 2cm
  • 1 pack lemongrass paste

Veggies

  • 1 carrot, cut in half lengthways & thinly sliced
  • 1 baby bok choy, thinly sliced
  • 1 pack green beans, trim ends
  • 1 pack chilli glaze

To Serve

  • 1 pack chopped peanuts
  • 1 bunch coriander, chopped

Steps

  1. Bring a full kettle to the boil. Cook rice. Place rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep chicken & veggies. Toss chicken with lemongrass paste and a drizzle of oil. Season.
  3. Cook chicken. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken, in batches, for about 2-3 minutes each side, until just cooked through. Remove from pan and set aside.
  4. Cook veggies. Add a drizzle of oil and carrot to same pan and stir-fry for 2 minutes. Add bok choy, green beans and a splash of water to pan and cook for about 2 minutes, until tender but still crunchy. Add chilli glaze, cooked chicken and any resting juices to pan and toss to coat.
  5. Serve rice topped with chicken, chilli glazed veggies, peanuts and coriander.

Nutritional Information

Energy 2688 kj
642 kcal
Protein 39.9g
Carbohydrate 54.5g
Fat 28.3g