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Smashed lemongrass chicken
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Total Time:
18 minutes
Ingredients:
  • 2 cloves of garlic
  • 6 cm piece of ginger
  • 2 sticks of lemongrass
  • 2 x 150 g skinless chicken breasts
  • olive oil
  • 2 nests of vermicelli rice noodles
  • 1 x 320 g packet of mixed stir-fry veg
  • teriyaki sauce
  • optional: extra virgin olive oil
  • 2 limes
Instructions:
  • 1. Boil the kettle. Peel and matchstick the garlic and ginger. Whack the lemongrass against your work surface, remove the tough outer layer, and finely slice. Lay out a large sheet of greaseproof paper. Place the chicken breasts on one half, pierce a few times with a knife, sprinkle with a pinch of sea salt, black pepper, garlic, ginger, lemongrass, and drizzle with olive oil. Fold over the paper and flatten with a rolling pin to 1.5cm. Cover the noodles with boiling water in a bowl. 2. Heat a non-stick pan on high. Once hot, place the chicken in the pan with lemongrass side down. Cook for 3 minutes per side until golden and cooked through. Add mixed veg to cook alongside the chicken. Drain noodles and distribute onto plates. Transfer chicken to a board. Drizzle 1 tablespoon of teriyaki sauce over each plate of noodles and chicken. Add a drizzle of extra virgin olive oil if desired. Toss 1 tablespoon of teriyaki sauce and lime juice with the veggies in the pan for 30 seconds, then top the noodles with the veg. Serve with lime wedges for squeezing.

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