Chilli & Lemongrass Chicken

Here is another great recipe from  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!

Chilli and lemongrass chicken
delicious. – April 2011 , Page 84

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
      • METHOD
      1. Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tbs 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 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.
      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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