Ingredients
- ( 3 medium) Chicken thigh, raw
- ( 8 tsp) Fish sauce
- ( 2 stalk) Lemongrass, raw
- ( 2 long) Red chilli, raw
- ( 2 cloves) Raw garlic, peeled
- ( 3 tbsp) Vegetable oil
- ( 1/2 cup) Reduced-fat canned coconut milk
- ( 1 medium) Brown onion, raw and peeled
- ( 3 medium) Bok choy raw
- ( 1/2 bunch) Fresh coriander
- ( 1 cup) Brown rice
- ( 1/2 tsp) Ground black pepper
Did you know?
Pre-minced garlic can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Lemongrass chilli chicken
Serves 4Time 30 mins
Fresh, clean and spicy Asian flavours
% based on an adult’s recommended daily intake
Ingredients
- ( 3 medium) Chicken thigh, raw
- ( 8 tsp) Fish sauce
- ( 2 stalk) Lemongrass, raw
- ( 2 long) Red chilli, raw
- ( 2 cloves) Raw garlic, peeled
- ( 3 tbsp) Vegetable oil
- ( 1/2 cup) Reduced-fat canned coconut milk
- ( 1 medium) Brown onion, raw and peeled
- ( 3 medium) Bok choy raw
- ( 1/2 bunch) Fresh coriander
- ( 1 cup) Brown rice
- ( 1/2 tsp) Ground black pepper
Method
- Cook the rice, following the instructions on the packet.
- Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
- Cut the lemongrass, garlic, and chilli into a small dice.
- Using half of the mixture, marinate the chicken thighs.
- Cook the remaining lemongrass mixture in a pan with oil, until the garlic is cooked.
- Add the chicken to the pan. Fry for 5–7 minutes and ensure that it is cooked through.
- Add the coconut milk and 100mL of water and cook on high for 10 minutes, until the liquid is reduced by half.
- Serve with the rice.
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