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Chicken with lemon grass paste and stir-fried snake beans
Chicken with lemon grass paste and stir-fried snake beans
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Prep Time:
20 minutes
Cook Time:
7 minutes
Total Time:
27 minutes
Asian-inspired tender chicken breasts.
Ingredients:
  • 4 (230g each) chicken breasts on the bone, with skin on
  • 18.20 gm peanut oil
  • 40.00 ml flaked almonds
  • 1 bunch snake beans, topped, cut into 3cm pieces
  • 82.50 ml fresh coriander, loosely packed, roughly chopped
  • 2 lemon grass stems, pale section only, roughly chopped
  • 2 fresh red birdseye chillies, deseeded
  • 1 tsp sesame oil
  • 2 garlic cloves, peeled
  • 2 tsp fresh ginger, finely grated
  • 1 lime, rind finely grated, juiced
Instructions:
  • Preheat the oven to 220°C. Make the lemongrass paste by combining coriander, lemongrass, chilies, peanut oil, sesame oil, garlic, ginger, lime zest, and juice in a food processor, and blend until a paste forms. Alternatively, you can pound the ingredients in a mortar and pestle. Transfer the paste to a shallow freezerproof container, add the chicken, coat the chicken with the paste, cover, and refrigerate until ready to use. Refer to the notes for freezing instructions.
  • Preheat a greased barbecue plate, chargrill, or grill on high heat. Place the chicken skin-side down and cook for 2 minutes until browned. Transfer the chicken to an ovenproof dish along with any extra paste. Bake in the preheated oven for 15 minutes or until fully cooked.
  • Heat peanut oil in a wok until shimmering. Stir-fry almonds for 2 minutes until golden. Transfer to a plate. Add snake beans and garlic to the wok. Stir-fry for 5 minutes until beans are vibrant green and tender-crisp. Return almonds to the wok and toss to combine.
  • Cut each chicken breast crosswise into 4 pieces using poultry shears or a sharp knife. Arrange stir-fried snake beans on serving plates and place the chicken on top.

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