Lemongrass Chicken & Green Bean Snack Pot
Snack · Thai Muslim · Ready in 18 min · Serves 2
Chicken browned with lemongrass, garlic and chilli, then steamed through with green beans and finished with lime. A soy-free snack pot with 32g of protein for 269 calories.
Per serving
- Calories
- 269
- Protein
- 32 g
- Carbs
- 15 g
- Fat
- 9 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron15%
- Vitamin D1%
- B1212%
- Zinc13%
- Magnesium19%
- Omega-38%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Chicken breast
- 200 g Green beans
- 20 g Lemongrass
- 10 g Garlic
- 8 g Ginger
- 30 g Lime
- 10 ml Fish sauce
- 1 tsp Chilli flakes
- 10 ml Vegetable oil
- 10 g Fresh cilantro
- 0.5 tsp Black pepper
Method
- 1
Peel the dry outer layer from the 20g of lemongrass and mince the tender core finely. Cut the 250g of chicken breast into 2cm cubes, trim the 200g of green beans, mince the 10g of garlic with the 8g of ginger and chop the 10g of fresh cilantro.
- 2
Heat 10ml of vegetable oil in a saucepan over medium-high heat and brown the chicken cubes for 4 minutes, turning once, until golden on two sides.
- 3
Add the minced lemongrass, garlic and ginger with 1 tsp of chilli flakes and cook over medium heat for 1 minute, until fragrant.
- 4
Add the trimmed green beans with a splash of water, cover the pan and cook over medium heat for 4 minutes, until the beans are tender but still squeak against the spoon.
- 5
Take the pan off the heat and stir in 10ml of fish sauce, the juice of the 30g of lime and a half teaspoon of black pepper.
- 6
Spoon into 2 lidded pots, scatter over the chopped cilantro and eat it warm, or chilled straight from the fridge over the next 3 days.
