adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chilli and lemongrass chicken
Chilli and lemongrass chicken
0 Likes
Prep Time:
Cook Time:
Create a show-stopping midweek meal with our zesty chili & lemongrass chicken recipe.
Ingredients:
  • 1-2 long red chillies, chopped
  • 1 lemongrass stem (inner core only), finely chopped
  • 3cm piece ginger, chopped
  • 3 garlic cloves
  • 85.80 gm honey
  • 30.00 ml mirin (see note)
  • 18.30 gm fish sauce
  • 36.80 gm sunflower oil
  • 700g chicken breast fillets, sliced
  • 42.00 gm soy sauce
  • 200g jasmine rice
  • 2 spring onions, thinly sliced
  • 125.00 ml Thai basil (see note) leaves, roughly chopped
  • 125.00 ml coriander leaves, roughly chopped
  • 200g snow peas, blanched, refreshed, thinly sliced
Instructions:
  • Blend together spicy chili, aromatic lemongrass, zesty ginger, and pungent garlic until a flavorful paste forms. Mix in sweet honey, mirin, umami-rich fish sauce, and a tablespoon of oil. Blitz until well combined.
  • Coat chicken in a bowl with half of the marinade and refrigerate for 15 minutes. Combine soy sauce with the rest of the marinade and set it aside.
  • While the rice is cooking according to the packet instructions, maintain its warmth.
  • In a wok or large pan over medium-high heat, brown half the chicken in 2 teaspoons oil until sticky and caramelized, about 5-8 minutes. Repeat with the remaining chicken in 1 teaspoon oil. Keep warm.
  • Mix the spring onion, basil, coriander, and snow peas with the rice.
  • Serve the chicken and sauce over the rice in the serving bowls.

Similar Recipes