Spicy Lemongrass Chicken

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READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 13
    cup coriander leaves, for garnish
  • 2
    tablespoons rice bran oil
  • 1
    teaspoon chili flakes (for the marinade)
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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