One Pan Chicken with Lemongrass Pilaf, Pak Choy & Chilli

30 min
475 calories

Believed to have originated in Persia around 330 BC, pilaf has become a dietary staple for many regions worldwide, yet the recipe basics remain unchanged. Rice (or wheat in some countries) is cooked in stock or broth with spices and other ingredients such as vegetables or meat, ensuring the grains do not stick together. For our recipe, steamed chicken rests on a flavourful lemongrass pilaf with fresh coriander and chilli garnish. A quick and healthy dinner; what more could you want?

Number of servings

Ingredients

2 Chicken Breast
1 Ginger
1 Tbsp Minced Lemongrass
1 Garlic Clove
³⁄₄ Cup Basmati Rice
2 Tsp Chicken Stock Concentrate
1 Small Bunch Coriander
1 Red chilli
1 Spring Onion
1 Tbsp Soy Sauce (GF)
2 Pak Choy
1 Tsp Mixed Sesame Seeds

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Large Pan with Lid
Kettle

1 Prepare Ingredients

Peel and mince ginger and garlic. Cut chicken into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Trim pak choy and roughly chop stems and leaves. Pick coriander leaves and finely chop the stems (discard the roots). Boil kettle for step 3.

Tip! You can use a small food processor for the ginger, garlic and coriander stems if you prefer. When preparing the red chilli, you can remove the seeds if you prefer less heat.

2 Cook Aromatics

Heat oil in pan over medium heat. Add lemongrass, ginger, garlic, coriander stems and salt and cook, stirring for 4 minutes.

Tip! Add enough oil to cover the base of the pan.

3 Start Pilaf

Add the rice to the pan and stir to combine. Add chicken stock concentrate and 1¹⁄₂ cups hot water and then bring to the boil. Cover with lid, reduce heat to low and simmer for 10 minutes.

4 Add Chicken

After 10 minutes add chicken in a single layer to the top of the rice mixture and replace lid. Continue to simmer untill chicken is just cooked through, about 6-8 minutes.

5 Add Greens

Add pak choy to the pan over the chicken, replace lid and remove from the heat. Let stand for 4-5 minutes until pak choy is bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

6 You Plate It

Serve the chicken pilaf, family style, to the table and top with coriander leaves, chilli and spring onion. Garnish with sesame seeds. Enjoy!

Tip! If you have any soy sauce remaining, you can use for garnish.

Step-by-step instructions