Aromatic Chicken and Lemongrass Stir-fry

with Coconut Broth and Rice
This mild curry is a great way to introduce the little ones to some new flavours!
446 Reviews
Cals 828 · Prot 59 · Carbs 87 · Fat 26
Family-Friendly
Try Hello Chef Now
30 min
Aromatic Chicken and Lemongrass Stir-fry with Coconut Broth and Rice
This mild curry is a great way to introduce the little ones to some new flavours!
446 Reviews
Cals 828 · Prot 59 · Carbs 87 · Fat 26
Family-Friendly
Try Hello Chef Now
Download PDF
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 4*5*9*15*
1 Piece
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Cook rice

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.
Start stir fry

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.
Add

4 Add

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

5 Simmer

Add the coconut cream, chicken stock cube, lime 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.
Serve

6 Serve

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