How to Make Chilli and Lemon Grass Chicken

by Jacob Barker

Supplies

  • 1-2 long red chillis chopped
  • 1 Lemon grass stem (inner core only) finely chopped
  • 3cm piece ginger, chopped
  • 3 Garlic cloves
  • 3 Tablespoons Honey
  • 1 ½ Tablespoons Mirin (Japanese rice wine)
  • 3 Teaspoons Fish sauce
  • 2 Tablespoons Sunflower oil
  • 700 Grams Chicken breast fillet
  • 2 Tablespoons Soy sauce
  • 1 Cup Jasmine rice
  • 2 Spring onions, thinly sliced
  • ½ Cups Basil leaves, roughly chopped
  • 200 Grams Snaow peas, blanched, refreshed, roughly chopped
  • Instructions

    Step 1

    step 1: Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.

    Step 2

    Step 2: Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.

    Step 3

    Step 3: Meanwhile, cook the rice according to packet instructions. Keep warm.

    Step 4

    Heat 2 teaspoons 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 teaspoon oil and chicken

    Step 5

    Step 4: Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.

    Step 6

    Step 6: Spoon rice into serving bowls and serve topped with chicken and reserved sauce.