When deciding on my Dinnerly meals for the week I chose Lemongrass Chicken Stir-Fry with Pumpkin and Jasmine Rice. I love lemongrass. I used to grow it and it is amazing in recipes, especially with chicken. I also brew it up with hot water for a lemongrass tea. Yumm!
This stir fry was easy to make and tasted great. I love the fresh ingredients and not having to go to the supermarket with a long list. Everything is delivered to your door on the day and at the time slot you choose. If you click on the link below you can get $30 OFF Dinnerly.
Lemongrass Chicken Stir-Fry with Pumpkin and Jasmine Rice
Servings: 2 PERSONS
Bring the flavours of Vietnam to your table. With chicken, pumpkin and pak choy tossed in a deliciously fragrant lemongrass paste, this tasty dish is a cinch to make too!
45g Vietnamese stir-fry paste
free-range chicken thigh fillets
1 bunch pak choy
1 red onion
250g butternut pumpkin
150g jasmine rice
1 tsp honey
2 garlic cloves
1 tbs vegetable oil
2 tsp soy sauce
Boil rice: Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins
Prep Ingredients: Meanwhile, peel the pumpkin, thinly slice, then cut into 4cm chunks. Thinly slice the onion. Thickly slice the pak choy, keeping the stems and leaves separate. Crush or finely chop 2 garlic cloves. Thinly slice the chicken. Put the chicken in a bowl, season with salt and pepper and toss to coat.
Brown Chicken: Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Stir-fry the chicken for 2 mins or until browned. Remove from the pan.
Stir-fry Vegies: Heat 2 tsp vegetable oil in the same pan over medium heat. Add the pumpkin, then cover and cook, stirring occasionally, for 4-5 mins until almost tender. Increase the heat to medium-high. Add the onion, pak choy stems and garlic and stir-fry for 3 mins or until softened
Serve Up: Add the chicken and stir-fry paste to the pan and stir-fry for 1 min or until the chicken is cooked through. Add the pak choy leaves, 2 tsp soy sauce and 1 tsp honey and stir-fry for 1 min or until warmed though. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and chicken stirfry among bowls and enjoy!
When stir-frying the veggies, take care with the pumpkin, as the soft outer edges can start to break up a little before the middle is cooked through.