AuthorGeo FoodsCategorySaladIngredients
Preparation
Roughly chop the lemongrass, lime leaves, red chillies, ginger, and then throw them all into a processor and blitz until everything is very finely chopped. Mince the chicken breasts into tiny pieces. Heat a wok over high heat and add vegetable oil and sesame oil. Throw in the lemongrass mixture and fry before adding the minced chicken and the chilli powder. Stir-fry the chicken for four minutes, then splash in the fish sauce. Turn down the heat a little and allow the mixture to bubble together for another 4 minutes, stirring, then add the chopped onion and cook for a minute. Remove from heat, pour over the lime juice and toss in the herbs. Serve with salad and a lime wedge on the side.
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· 2 lemongrass · 4 lime leaves · 2 red chillies · 3 garlic cloves · 1 piece ginger root · 4 chicken breasts · 1 tablespoon vegetable oil · 1 tablespoon sesame oil · 1 teaspoon chilli powder · 2 tablespoons fish sauce · 1 red onion · 3 tablespoons lime juice · Handful of mint, basil and coriander leavesDirections
1Roughly chop the lemongrass, lime leaves, red chillies, ginger, and then throw them all into a processor and blitz until everything is very finely chopped. Mince the chicken breasts into tiny pieces. Heat a wok over high heat and add vegetable oil and sesame oil. Throw in the lemongrass mixture and fry before adding the minced chicken and the chilli powder. Stir-fry the chicken for four minutes, then splash in the fish sauce. Turn down the heat a little and allow the mixture to bubble together for another 4 minutes, stirring, then add the chopped onion and cook for a minute. Remove from heat, pour over the lime juice and toss in the herbs. Serve with salad and a lime wedge on the side.
Ingredients
Directions
Roughly chop the lemongrass, lime leaves, red chillies, ginger, and then throw them all into a processor and blitz until everything is very finely chopped. Mince the chicken breasts into tiny pieces. Heat a wok over high heat and add vegetable oil and sesame oil. Throw in the lemongrass mixture and fry before adding the minced chicken and the chilli powder. Stir-fry the chicken for four minutes, then splash in the fish sauce. Turn down the heat a little and allow the mixture to bubble together for another 4 minutes, stirring, then add the chopped onion and cook for a minute. Remove from heat, pour over the lime juice and toss in the herbs. Serve with salad and a lime wedge on the side.