Chilli and lemongrass chicken

Cooking Meat Chilli and lemongrass chicken

For a midweek meal with wow-factor, look no further than our zingy chilli & lemongrass chicken.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.
  2. Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.
  3. Meanwhile, cook the rice according to packet instructions. Keep warm.
  4. Heat 2 teaspoons oil in a wok or large pan over medium-high heat. Add half the chicken and cook, turning, for 5-8 minutes until browned and sticky. Repeat with remaining 1 teaspoon oil and chicken. Keep warm.
  5. Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.
  6. Spoon rice into serving bowls and serve topped with chicken and reserved sauce.

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1-2 long red chillies, chopped
1 lemongrass stem , finely chopped
3cm piece ginger, chopped
3 garlic cloves
3 tbsp honey
1 1/2 tbsp mirin
3 tsp fish sauce
2 tbsp sunflower oil
700g chicken breast fillets, sliced
2 tbsp soy sauce
1 cup jasmine rice
2 spring onions, thinly sliced
1/2 cup Thai basil leaves, roughly chopped
1/2 cup coriander leaves, roughly chopped
200g snow peas, blanched, refreshed, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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