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Lemongrass Chicken

Name: Lemongrass Chicken
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 2 Long Red Chillies - chopped; 1 Lemongrass stem (inner core only) - finely chopped; 3cm piece Ginger - chopped; 3 tsp Honey; 3 tsp Fish Sauce; 2 tsp Extra Virgin Olive Oil; 4 Chicken Fillets; 2 tbsp Soy Sauce; 240g (uncooked) Basmati Rice; 4 Spring Onions - thinly sliced; A handful Basil leaves - roughly chopped; A handful Coriander leaves - roughly chopped; 200g String Beans

Deliciously zingy Thai style Lemongrass Chicken

Preparation Time	30mins
Cooking Time	15mins
Level	Medium
Serves	4

Ingredients

2 Long Red Chillies - chopped

1 Lemongrass stem (inner core only) - finely chopped

3cm piece Ginger - chopped

3 tsp Honey

3 tsp Fish Sauce

2 tsp Extra Virgin Olive Oil

4 Chicken Fillets

2 tbsp Soy Sauce

240g (uncooked) Basmati Rice

4 Spring Onions - thinly sliced

A handful Basil leaves - roughly chopped

A handful Coriander leaves - roughly chopped

200g String Beans

Method

Serves 4
0.5 Bites per portion

Using a hand held blender, blitz chilli, lemongrass, ginger and garlic into a paste. Add honey, fish sauce and 1 tsp extra virgin olive oil and blitz until combined.

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

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

Heat 1 tsp oil in a wok or large pan over medium-high heat. Add the chicken and cook, turning, for 5-8 minutes until browned and sticky.

Blanch some string beans, or your favourite veggies, in some boiling water until they have softened, but still crunchy. Mangetout and baby corns would be great for this recipe also.

Meanwhile, toss spring onion, basil, coriander and string beans with the rice.

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