Sticky chilli chicken
Prep:
10 mins
Cook:
15 mins
3 long red chilli, deseeded and chopped finely
1 tbsp grated ginger
1 stalk lemongrass, white part only, finely sliced
2 tbsp fish sauce
80 ml white wine vinegar
75 g caster sugar
2 x 200g chicken breast fillets, halved
300 g green beans, sliced
Steamed rice, for serving
Basil,coriander leaves, lime wedges and mint, to garnish
Toss the chilli, ginger, lemongrass, fish sauce, vinegar and sugar into a large frying pan or wok and cook for 5 minutes until the mixture has reduced and thickened slightly.
Tip in the chicken and cook for 4 minutes.
Turn the chicken over, add the beans and continue to cook for a further 3–4 minutes, until the chicken is cooked thoroughly.
Serve the chicken and beans with steamed rice, a wedge of lime and a scattering of mint, basil and coriander leaves.
Serves
2
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Chicken, Rice
Recipe Type
Family Dinners, Healthy, Quick Meals
Cuisine
Asian
Special Info
Pregnant Mums
Level of Difficulty
Easy
