Aromatic Chicken and Lemongrass Stir-fry

with Coconut Broth and Rice

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Instructions

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1 Prep

Slice the chicken breasts. Peel and slice the shallots. Wash, trim and halve the snow peas. Chop the broccoli into small florets. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole. Thoroughly rinse the jasmine rice.

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2 Cook rice

Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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3 Start stir fry

Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots with a pinch of salt and cook for 3 min. Add the ginger garlic paste, sliced lemon grass and cook for 2 min further. 

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4 Add

Add the chicken and broccoli florets. Cook for 2 min (the chicken doesn't need to be cooked through at this point). 

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5 Simmer

Add the coconut creamchicken stock cubelime leaves and the large piece of lemon grass. Simmer (don't boil) over a low heat for 3-4 min. Add the snow peas and cook for 3 min longer.

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6 Serve

Serve the chicken stir-fry over the rice. Finish with a squeeze of lime juice and a sprinkling of fresh coriander leaves

Tips for fussy eaters

This is an easy recipe which the little ones are bound to enjoy.

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

This mild curry is a great way to introduce the little ones to some new flavours!

Cooking Time: 30 min

Cals 899 · Prot 57 · Carbs 84 · Fat 41

Dairy-Free

Ingredients

Number of people

Stir-fry

Chicken breast 400 Grams
Shallots 1 Piece
Snow peas 100 Grams
Broccoli 200 Grams
Lemongrass 1 Piece
Coconut cream 200 Grams
Lime 1 Piece
Lime leaves 3 Pieces
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Fresh coriander 15 Grams
Chicken stock cube 1 Piece

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

This mild curry is a great way to introduce the little ones to some new flavours!

Cooking Time: 30 min

Cals 899 · Prot 57 · Carbs 84 · Fat 41

Dairy-Free

Instructions

photo

1 Prep

Slice the chicken breasts. Peel and slice the shallots. Wash, trim and halve the snow peas. Chop the broccoli into small florets. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole. Thoroughly rinse the jasmine rice.

photo

2 Cook rice

Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

3 Start stir fry

Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots with a pinch of salt and cook for 3 min. Add the ginger garlic paste, sliced lemon grass and cook for 2 min further. 

photo

4 Add

Add the chicken and broccoli florets. Cook for 2 min (the chicken doesn't need to be cooked through at this point). 

photo

5 Simmer

Add the coconut creamchicken stock cubelime leaves and the large piece of lemon grass. Simmer (don't boil) over a low heat for 3-4 min. Add the snow peas and cook for 3 min longer.

photo

6 Serve

Serve the chicken stir-fry over the rice. Finish with a squeeze of lime juice and a sprinkling of fresh coriander leaves

Tips for fussy eaters

This is an easy recipe which the little ones are bound to enjoy.

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Stir-fry

Chicken breast 400 Grams
Shallots 1 Piece
Snow peas 100 Grams
Broccoli 200 Grams
Lemongrass 1 Piece
Coconut cream 200 Grams
Lime 1 Piece
Lime leaves 3 Pieces
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Fresh coriander 15 Grams
Chicken stock cube 1 Piece

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML
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