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Lemongrass Chicken with Crispy Onion Rice, Pickled Vegetables and Sweet Thai Chili-Peanut Sauce

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Recipe Development Team
Recipe Development TeamUpdated on November 13, 2025
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Calories
910 kcal
Protein
48g protein
Total Time
30 minutes
Difficulty
Easy
Allergens:
  • Sesame
  • Soy
  • Wheat
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 ounce

Carrots

2 ounce

Lemongrass Puree

2 ounce

Sweet Thai Chili Sauce

10 teaspoon

White Wine Vinegar

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

3 unit

Radishes

12 ounce

Chicken Cutlets

1 unit

Peanut Butter

(Contains: Peanuts)

1 unit

Crispy Fried Onions

(Contains: Wheat)

2 unit

Scallions

1 ounce

Ginger Paste

¾ cup

White Rice

Not included in your delivery

2 teaspoon (tsp)

Sugar

2 teaspoon (tsp)

Cooking Oil

/ per serving
Calories910 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate107 g
Sugar38 g
Dietary Fiber5 g
Protein48 g
Cholesterol125 mg
Sodium1240 mg
Potassium1120 mg
Calcium60 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Wash and dry produce.

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

2
  • Trim and peel carrot. Using peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and thinly slice radishes. Trim and thinly slice scallions, separating whites from greens.

3
  • Place carrots, radishes, vinegar, 1/4 cup water, 2 tsp sugar, and a pinch of salt (1/2 cup water and 4 tsp sugar for 4 servings) in a medium microwave-safe bowl; stir to combine. Microwave until tender , 1-2 minutes; set aside to cool.

4
  • In a small bowl, combine lemongrass, half the ginger paste (all the ginger paste for 4 servings), sweet soy glaze and 1 TBSP water (2 TBSP for 4).

5
  • Pat chicken dry with papertowels; dice into 1/2 inch pieces.

  • Heat a large drizzle of oil in a large pan, preferably nonstick, over medium-high heat. Add chicken and scallion whites; cook until golden brown and cooked through, 3-4 minutes.

  • Add lemongrass sauce and cook until sauce has thickened and chicken is coated, 1-2 minutes.

6
  • Fluff rice; Stir in crispy onions.

  • In a small bowl whisk together peanut butter, sweet thai chili sauce, 2 TBSP warm water (4 TBSP water for 4) and 2 tsp of pickling liquid (4 tsp pickling liquid for 4).

  • Spoon rice into bowls. Top with chicken and pickled vegetables (drained). Drizzle on peanut sauce and garnish with scallion greens. Serve.