Lemongrass and chilli chicken

Prep: 30 minutes
Serves: 4
Cook: 10

4 (150g each) Coles RSPCA Approved Australian Chicken Breast Fillets
1 long red chilli, seeded, finely chopped
1 garlic clove, crushed
2 teaspoons finely grated ginger
1 tablespoon peanut oil
1/4 cup (60ml) light soy sauce
1 tablespoon lemongrass paste or finely chopped lemongrass
1 tablespoon rice wine vinegar
1 teaspoon brown sugar
1 teaspoon sesame oil
1 red onion, cut into wedges
1 bunch bok choy, quartered
200g snow peas, ends trimmed
2 cups (300g) steamed jasmine rice

All ingredients available at Coles Garden City.


Step 1
Use a large sharp knife to cut each chicken breast in half horizontally. Place in a large bowl. Add chilli, garlic, ginger, peanut oil, half the soy sauce and half the lemongrass. Toss to combine. Cover with plastic wrap. Place in the fridge for 10 mins to develop the flavours.

Step 2
Meanwhile, place the rice wine vinegar, sugar, sesame oil, remaining soy sauce and remaining lemongrass in a small bowl. Stir to combine.

Step 3
Heat a chargrill on medium. Cook the chicken for 3 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

Step 4
Cook onion, bok choy and snow peas on the grill for 1-2 mins each side or until lightly charred. Transfer to a bowl. Drizzle with rice wine vinegar mixture and toss to combine.

Step 5
Divide the bok choy mixture and rice evenly among serving plates. Top with chicken to serve.

Recipe supplied by Taste for Coles. Find all the ingredients you need in store at Coles Garden City. View video here