with Jasmine Rice and Sesame Seeds
This delicious Soy Lemongrass Chicken and Veg Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Allergens
Utensils
Tags
Jasmine Rice
150
Diced British Chicken Breast
260
Sliced Carrot and Cabbage Mix
120
Ginger, Garlic & Lemongrass Puree
22
Ketjap Manis
50
Rice Vinegar
22
Sambal Paste
15
Roasted White Sesame Seeds
5
Water for the Sauce
75
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Add the coleslaw mix to the chicken.
b) Cook until slightly softened, 1-2 mins. Add a drizzle of oil if needed.
a) In a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis, rice vinegar and sambal (use less if you'd prefer things milder).
b) Mix in the water for the sauce (see pantry for amount), then set aside.
a) When the chicken is cooked, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.
b) Add a splash of water if it's a little too thick.
c) Taste and season with salt and pepper if needed.
a) Share the jasmine rice between your bowls.
b) Top with the chicken and veg stir-fry, spooning over any remaining sauce from the pan.
c) Sprinkle over the sesame seeds to finish.
Enjoy!
552
kcal
Energy (kcal)
2308
kJ
Energy (kJ)
5.7
g
Fat
1.2
g
of which saturates
83.8
g
Carbohydrate
19.4
g
of which sugars
38.9
g
Protein
2.65
g
Salt
