Sticky chilli chicken

Prep: 10 mins
Cook: 15 mins
Sticky chilli chicken

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

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