• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat.
• Keep covered until rice is tender and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam, so don’t peek! 

• While the rice is cooking, finely chop garlic.
• Thinly slice carrot into half-moons.
• Roughly chop Asian greens.
• Thinly slice long chilli (if using).
• Cut chicken breast into 2cm chunks. Set aside. 
Little cooks: Under adult supervision, older kids can help grate the carrot. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
chicken and carrot, tossing, until chicken is browned and cooked through 
(when no longer pink inside), 4-5 minutes.
• Add Asian greens and cook, stirring until wilted, 1-2 minutes.
• Add garlic and gingerlemongrass paste, stirring to coat. Cook until fragrant,
1 minute.
• Add coconut milk, the brown sugar and oyster sauce. Reduce heat to 
medium-low. Simmer until slightly reduced, 2-3 minutes. Season with pepper. 

• Divide jasmine rice between bowls.
• Top with Vietnamese coconut and lemongrass chicken, spooning over any 
remaining sauce from the pan.
• Sprinkle with chilli to serve. Enjoy! 
Little cooks: Show them how it’s done and help plate up the meal!