Sweet Chili Lemongrass Chicken
Roasted Kohlrabi & Jasmine Rice
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
So fragrant and so fun! Minced lemongrass lends its citrusy perfume to chicken fillets, finished with a lick of sweet chili sauce. A sheet pan showcases a cool winter find: kohlrabi (think crisp, sweet, tender turnip) roasted next to its better-known cousin, broccoli.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Kohlrabi
- 15ml Minced garlic
- 200g Broccoli florets
- 15g Minced lemongrass
- 60ml Sweet chili sauce
- 160g Jasmine rice
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
11 g
Saturated Fat
2 g
Sodium
610 mg
Total Carb
97 g
Sugars
22 g
Protein
42 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- 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 and let sit, covered, for 5 min. Fluff the rice.
Roast the vegetables
- Meanwhile, peel and medium-dice the kohlrabi.
- On a lined sheet pan, toss the broccoli (halve if large) and kohlrabi with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Cook & coat the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 4 min. per side, until cooked through.
- Add the garlic and lemongrass (add ⅔ for a milder flavour). Sauté, 30 sec. to 1 min., until fragrant.
- Add the chili sauce and 2 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables and chicken.
- Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
