Here is another great recipe from http://www.taste.com.au. It serves 4 and is delicious as well as healthy. You can add or substitute other veggies (e.g. broccolini, pak choy or bok choy, baby corn, sliced carrots) and I sprinkle some roasted sesame seeds on top for extra taste. Enjoy!
Recipe by Jessica Brook & Phoebe Wood
Photography by Jeremy Simons
- 1-2 long red chillies, chopped
- 1 lemongrass stem (inner core only), finely chopped
- 3cm piece ginger, chopped
- 3 garlic cloves
- 3 tbs honey
- 1 1/2 tbs mirin (Japanese rice wine, available from supermarkets)
- 3 tsp fish sauce
- 2 tbs sunflower oil
- 700g chicken breast fillets, sliced
- 2 tbs soy sauce
- 1 cup (200g) 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
- Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tbs 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 2 tsp 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 tsp oil and chicken. Keep warm.
- Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.
- Spoon rice into serving bowls and serve topped with chicken and reserved sauce.