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Sticky Grilled Lemongrass Chicken Breasts
with Nutty Rice and Bright Mango Slaw
Aromatic lemongrass and sweet chilli-kissed grilled chicken breasts are the highlight of this summery grill recipe! Perfectly paired with nutty rice and a bright mango slaw, what else could you ask for?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
1 unit(s)
Mango
1 unit(s)
Garlic, cloves
1 unit(s)
Lime
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
28 g
Peanuts, chopped
(Contains Peanuts)
1 unit(s)
Lemongrass
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- While rice cooks, peel then mince or grate garlic.
- Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Finely mince lemongrass.
- Thinly slice green onion.
- Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Add chicken, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice cucumber.
- Zest, then juice lime.
- Add mango, cucumber, half the green onions, half the sweet chili sauce, remaining soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Toss to coat. (TIP: If you prefer a sweeter slaw, add more sugar, to taste)
- Add chicken to the grill. Close lid and grill until cooked through, 3-5 min per side.** (NOTE: Make sure grill is evenly oiled before adding chicken to prevent sticking!)
- Fluff rice with a fork, then stir in lime zest and half the peanuts. Season with salt and pepper, to taste.
- Thinly slice chicken, if desired.
- Divide rice, chicken and mango slaw between plates.
- Spread remaining sweet chili sauce over chicken. Sprinkle with remaining green onions.
- Sprinkle remaining peanuts over slaw.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook it in the same way the recipe instructs you to season and cook the chicken thighs.
