Fragrant Lemongrass Chicken
with Ponzu-Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
340 /serving
Lemongrass is a culinary herb with a wonderful citrusy fragrance found in dishes from all over southwest and southeast Asia. You’ll love how those flavours ride even further when paired with ponzu sauce, which coats a side of roasted cauliflower and zucchini.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Green zucchini
- 1 Lime
- 200g Cauliflower florets
- 30ml Ponzu lime sauce
- 30ml Vegetable demi-glace
- 15g Minced lemongrass
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Soy • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
13 g
Saturated Fat
3 g
Sodium
830 mg
Total Carb
20 g
Sugars
9 g
Protein
38 g
Fibre
5 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Halve the cauliflower if large.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 10 min., until beginning to soften.
Start the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
Finish the vegetables
- Meanwhile, quarter the zucchini lengthwise; cut crosswise into 1-inch pieces.
- In a medium bowl, combine the zucchini, remaining spices and S&P.
- When the cauliflower is beginning to soften, stir and add the zucchini.
- Roast, 8 to 10 min., until the vegetables are tender.
- Drizzle with the ponzu.
Finish the chicken & make the sauce
- Meanwhile, halve the lime; juice ½ and quarter the remaining ½.
- To the pan of chicken, add the lemongrass and cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, lime juice, ¼ cup water (double for 4 portions) and S&P. Cook, stirring often, 2 to 3 min., until slightly reduced and the chicken* is cooked through.
Plate your dish
- Divide the vegetables and chicken between your plates.
- Spoon the sauce over the chicken.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
