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Lemongrass and chilli chicken
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Try this zesty lemongrass chili chicken for a flavorful weeknight meal!
Ingredients:
  • 4 (150g each) Australian Chicken Breast Fillets
  • 1 long red chilli, seeded, finely chopped
  • 2 tsp finely grated ginger
  • 18.20 gm peanut oil
  • 60ml soy sauce
  • 20.00 ml lemongrass paste or finely chopped lemongrass
  • 20.00 ml rice wine vinegar
  • 4.00 gm brown sugar
  • 1 tsp sesame oil
  • 1 red onion, cut into wedges
  • 1 bunch bok choy, quartered
  • 200g snow peas, ends trimmed
  • 300g jasmine rice
Instructions:
  • Halve the chicken breasts horizontally with a sharp knife. Place in a large bowl and add chili, garlic, ginger, peanut oil, half of the soy sauce, and half of the lemongrass. Toss to mix. Cover with plastic wrap and refrigerate for 10 minutes to enhance the flavors.
  • In a small bowl, combine rice wine vinegar, sugar, sesame oil, remaining soy sauce, and remaining lemongrass. Mix well.
  • Preheat the chargrill over medium heat. Grill the chicken for 3 minutes on each side or until fully cooked. Place on a plate and cover with foil, allowing it to rest for 5 minutes. Finally, slice the chicken thickly before serving.
  • Grill onion, bok choy, and snow peas until lightly charred, about 1-2 minutes per side. Transfer to a bowl and toss with rice wine vinegar mixture.
  • Serve the bok choy mixture and rice on plates, then generously top with the chicken.

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