Stir-fried lemongrass chicken & rice
Don't be put off by the list of ingredients here as the marinade adds so much fragrant flavour to this dish. The chicken and vegetables get deliciously charred when cooked over a high heat so make sure to use your largest wok or frying pan.
- CourseMain meal
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- 2 Cooks’ Ingredients Lemon Grass
- 4 garlic cloves, finely grated
- 25g fresh root ginger, finely grated
- ½ tbsp light brown soft sugar
- 1 tbsp fish sauce
- 1 tbsp reduced-salt soy sauce
- 6 British chicken thigh fillets, cut into 3cm chunks
- 2 tbsp groundnut or sunflower oil
- 300g fine green beans, trimmed and cut into 4cm pieces
- 4 carrots (about 350g), peeled and cut into 4cm batons
- 1 red chilli, sliced
- 1 lime, juice, plus wedges to serve (optional)
- 300g easy-cook long grain rice, cooked
Trim off and discard the base of the lemongrass stalks, then use a fine grater or zester to grate 1 stalk into a large mixing bowl. Finely chop the remaining stalk and set aside. Stir in the garlic, ginger, sugar, fish and soy sauces. Coat the chicken in the marinade and leave for at least 10 minutes (while you prepare the vegetables and cook the rice), or ideally overnight (up to 24 hours).
Heat 1 tbsp oil in a large wok or frying pan over a high heat. When smoking hot, add the chicken and any extra marinade and fry for 12-14 minutes, stirring regularly, until golden and cooked through so that the juices run clear and there is no pink meat, adding the chopped lemongrass for the final 2 minutes. Tip out of the pan and set aside on a plate.
Add the remaining oil, beans and carrots to the pan and fry for another 8 minutes until cooked through and charred in places. Return the chicken to the pan, add the chilli and lime juice, and toss together. Serve with the cooked rice and lime wedges, if liked.
Finely grating lemongrass is a great way to prepare the tougher ends of the stem.
Typical values per serving when made using specific products in recipe