Tamarind & Lemongrass Chicken With Peanut Brown Rice Salad
This weeknight wonder is all about the fragrant flavours of Southeast Asia. You'll pan-fry juicy chicken breast with lemongrass before smothering it in a sweet and tangy tamarind sauce. Serve with veg-packed brown rice salad and a hearty drizzle of lime and peanut dressing.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Water, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Take your chicken out of the fridge, open the packet and let it air
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
Now, let's get started!
Bash your lemongrass stalk[s] with a rolling pin until it splits open
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the bashed lemongrass and diced chicken breast to the pan with a pinch of salt and cook for 7-8 min or until lightly browned
While the chicken is cooking, top, tail, peel and grate your carrot[s]
Wash your lettuce, then pat it dry with kitchen paper and cut into quarters lengthwise – these are your lettuce wedges
Roughly chop your roasted peanuts
Add your cornflour, chilli flakes (can't handle the heat? Go easy!) and gluten free soy sauce to a bowl with your tamarind paste, half your honey (save the rest for later!), ginger & garlic paste and 70ml [90ml] [120ml] cold water
Give everything a good mix up – this is your tamarind sauce
Once lightly browned, add the tamarind sauce to the chicken and cook for a further 3-4 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)
Meanwhile, chop your lime[s] into wedges
Once cooked through, add generous squeeze of lime juice and mix it all together – this is your tamarind & lemongrass chicken
Squeeze the pouch[es] of cooked long brown grain rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Combine the chopped peanuts and the remaining honey in a bowl with a generous squeeze of lime juice (reserve some lime for a garnish!), a pinch of salt and a drizzle of olive oil - this is your peanut & lime dressing
Discard the lemongrass stalk[s]
Serve the tamarind & lemongrass chicken over the cooked brown rice with the grated carrot and lettuce wedges to the side
Drizzle the peanut & lime dressing over the carrot and wedges
Garnish with a lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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