I was looking for a quick and healthy chicken dish to cook mid-week. I had a look on the Google and came across this recipe. It’s from taste.com.au. The chicken is really tasty but I think the rice is lacking something. I added some soy sauce which made it a little less bland. That said, it’s a lovely meal.
1-2 long red chillies, chopped
1 lemongrass stem (inner core only), finely chopped
3cm piece ginger, chopped
3 garlic cloves
3 tablespoons honey
1 1/2 tablespoons mirin
3 teaspoons fish sauce
2 tablespoons sunflower oil
700g chicken breast fillets, sliced
2 tablespoons soy sauce
1 cup (200g) jasmine fragrant rice
2 spring onions, thinly sliced
1/2 cup Thai basil leaves, roughly chopped
1/2 up coriander leaves, roughly chopped
200g snow peas, blanched, refreshed, thinly sliced
1. Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.
2. Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.
3. Meanwhile, cook the rice according to packet instructions. Keep warm.
4. Heat 2 teaspoons oil in a wok or large pan over medium-heat. Add half the chicken and cook, turning, for 5-8 minutes until browned and sticky. Repeat with remaining 1 teaspoon oil and chicken. Keep warm.
5. Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.
6. Spoon rice into serving bowls and serve topped with chicken and reserved saue.