Saturday, 27 July 2013

LEMONGRASS & CHILLI CHICKEN STIR-FRY

I'm a big fan of Asian food and I could eat stir-frys every day of the week. There's something about the flavour of spice, garlic, lime and soy that I just love. Stir-fries are so quick, easy and hassle free so they are a great one to be able to whip up when you don't have too much time on your hands.

This dish is one that I rustled up recently on a warm, sunny evening and we all really loved it . It's really fragrant and full of flavour - a great refreshing dish for the summer. Enjoy!


SERVES 4

INGREDIENTS:
4 chicken breasts, cut into 1cm strips
3 lemongrass stalks, tough outer leaves removed, very thinly sliced
3 cloves garlic, crushed
2 red chilli, finely diced
4 tbsp vegetable oil
4 tbsp fish sauce
1 medium size red onion, thinly sliced
1 red or yellow pepper, thinly sliced
juice of 2 limes
5 tbsp light soy sauce
1-2 tsp sugar
handful of unsalted cashew nuts
2 cups of uncooked jasmine rice

METHOD:
Place the chicken, lemongrass, chilli, garlic, fish sauce and 2 tbsp of the vegetable oil in a large bowl and mix well to combine. Cover and refrigerate for 1 hour or overnight if you have the time.

Heat a wok over a medium heat until very hot and almost smoking. Add the remaining vegetable oil to the wok along with the red onion and stir fry for 2-3 minutes until the onion begins to caramelize.

Add the chicken and marinade to the wok and stir fry for 2 - 3 minutes to seal the meat. Add the sliced pepper and continue to stir fry for a further 2 minutes.

Finally add the soy sauce, lime juice, cashew nuts and sugar and continue to cook for another 4 - 5 minutes to allow the sauce to reduce and thicken a little bit.  Taste and adjust the seasoning using sugar and soy sauce.

Press the cooked jasmine rice into a cup and invert onto your serving plates. Spoon the stir fry alongside the rice and garnish the dish with a few sprigs of coriander or basil.

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