Chicken With Mushrooms, Lemongrass and Chili

A warming and hearty dish that’s full of tangy South-East Asian flavours, with the help of limes, fish sauce and lemongrass.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 14  ounces chicken breasts, skinless, boneless and diced into 1in pieces
• 1  red pepper, stalk removed, deseeded and chopped
• 3  field mushrooms, chopped
• 3  garlic cloves, crushed
• 2  in piece ginger, finely chopped
• 5  scallions, chopped
• 2  stalks lemongrass, finely chopped
• 3  red chili peppers, deseeded and chopped
• 2  tablespoons fish sauce
• 1  teaspoon light brown sugar
• 2  tablespoons lime juice
• 2  teaspoons mint leaves, plus extra for garnish
• 1 3⁄4 cups coconut milk

Directions

1. Heat a drizzle of olive oil in a frying pan and brown the chicken on all sides. Remove from the pan and set aside on a plate.
2. Return the pan to the heat with a bit more olive oil. Lightly fry the red pepper and mushroom until they begin to soften.
3. Add the browned chicken back into the pan, followed by the garlic, ginger, scallions, lemongrass and chili peppers. Cook for 3-4 minutes until softened.
4. Pour in the coconut milk and cook for 15 minutes over a medium heat. Add the fish sauce, sugar, lime juice and mint.
5. Serve with basmati rice and a garnish of mint leaves.