Protein Swap | Lemongrass Chicken Breasts
with Crunchy Slaw, Peanuts & Scallion Rice
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
Let’s hear it for lemongrass. With a captivating citronella perfume, the minced stalks takes us to a tropical setting in an instant. The culinary herb easily turns tender chicken breasts into an amazing midweek meal, accompanied with a pre-cut slaw and aromatic jasmine rice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Matchstick carrots
- 1 Scallion
- 150g Shredded cabbage
- 30ml Stir-fry sauce
- 30ml Rice vinegar
- 15g Minced lemongrass
- 160g Jasmine rice
- 25g Chopped peanuts
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Oysters • Peanuts • Sesame • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
6 g
Sodium
1360 mg
Total Carb
89 g
Sugars
14 g
Protein
50 g
Fibre
5 g
Preparation
Make the scallion rice
- Slice the scallion crosswise.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the scallion and let sit, covered, for 5 min. Fluff the rice.
Cook the pork
- Meanwhile, pat the pork dry.
- In a medium bowl, combine the lemongrass, ½ the spices and 1 tbsp oil (double for 4 portions).
- Add the pork; toss well.
- In a medium pan, heat a drizzle of oil on medium.
- Add the pork* and cook, partially covered, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate and brush with the stir-fry sauce.
Make the slaw
- In a second medium bowl, combine the vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the carrots and cabbage; toss well.
Plate your dish
- Divide the scallion rice between your plates.
- Top with the pork (slice beforehand if desired) and slaw.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
