Spicy Lemongrass Chicken

Recipe from http://besthomechef.com.au/recipe/spicy-lemongrass-chicken-with-coconut-juice/

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 1 (200 g)  chicken breasts, cut into bite-size pieces
• 560  g chicken wings, cut in half at the joint, discard wing tips
• 1  cup  fresh  coconut juice
• 1  long red  chili, cut into 2cm pieces
• 1  long green chili, cut into 2cm pieces
• 3  spring onions, cut into 3cm pieces
• 2  lemongrass, white part only, chopped (for the marinade)
• 2  shallots, chopped (for the marinade)
• 2  garlic cloves, chopped (for the marinade)
• 1  tablespoon  sesame oil (for the marinade)
• 1  tablespoon sugar (for the marinade)
• 2  tablespoons fish sauce (for the marinade)
• 1  teaspoon turmeric powder (for the marinade)
• 1⁄3 cup coriander leaves, for garnish
• 2  tablespoons  rice bran oil
• 1  teaspoon  chili flakes (for the marinade)

Directions

1. Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
2. Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned.
3. Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with steamed jasmine rice.