• Add the water to a large 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. 

• 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 ginger lemongrass 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 Vietnamese coconut and lemongrass chicken and veggies between 
bowls, spooning over any remaining sauce from the pan. 
• Serve with jasmine rice. Sprinkle with chilli to serve. Enjoy!