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How to make chilli and lemon grass chicken

Make Chilli and Lemon Grass Chicken

13
STEPS
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step 1: Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.

step 1: Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.

Step 2: Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.

Step 2: Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.

Step 3: Meanwhile, cook the rice according to packet instructions. Keep warm.

Step 3: Meanwhile, cook the rice according to packet instructions. Keep warm.

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

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

Step 4: Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.

Step 4: Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.

Step 6: Spoon rice into serving bowls and serve topped with chicken and reserved sauce.

Step 6: Spoon rice into serving bowls and serve topped with chicken and reserved sauce.

  • 1-2 long red chillis chopped
  • 1.0 Lemon grass stem (inner core only) finely chopped
  • 3cm piece ginger, chopped
  • 3.0 Garlic cloves
  • 3.0Tbsp Honey
  • 1.0Tbsp Mirin (Japanese rice wine)
  • 3.0tsp Fish sauce
  • 2.0Tbsp Sunflower oil
  • 700.0g Chicken breast fillet
  • 2.0Tbsp Soy sauce
  • 1.0c Jasmine rice
  • 2.0 Spring onions, thinly sliced
  • 0.0c Basil leaves, roughly chopped
  • 200.0g Snaow peas, blanched, refreshed, roughly chopped