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Grilled lemongrass chicken

Name: Grilled lemongrass chicken
Cook time: 20 min
Yield: 4
Cuisine: Da Nang, Vietnam

with stir fried rice noodles and peanut dressing

Ready in around 20 mins

RECIPE FACT:

In some parts of the world, lemongrass is known as ‘barbed wire grass’ because of its sharp leaves. It’s the bulb or root that has the most flavour.

Nutritional Info:

Energy: 3172kj (759Kcal)
Protein: 52g
Carbohydrate: 65g
Fat: 28g
Contains: Fish, Peanut, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE RICE NOODLES, VEGETABLES AND CHICKEN:

Place the rice noodles in a bowl and cover with boiling water from the kettle. Leave to soak for 2-3 mins. Gently loosen with a fork and drain well into a colander. Cut the broccoli into small bite sized pieces. Finely chop the spring onions on the diagonal. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 2 cm strips and place in a bowl. Add the lemongrass paste and toss to combine.
2. TO COOK THE STIR FRY NOODLES:

Place a non-stick frying pan or wok over a medium-high heat with a drizzle of oil. Once hot add the broccoli, season with salt and cook for 4-5 mins, stirring occasionally to create a char. Add the noodles, and spring onion to the pan and cook for 30-60 secs. Remove from the pan into a serving bowl and cover to keep warm. Just before serving toss through the mung beans and half the peanut dressing. Roughly chop the mint leaves and add to the bowl.
3. TO COOK THE GRILLED LEMONGRASS CHICKEN:

Wipe out the pan and place back over a medium heat with a generous pour of oil. Once hot add the chicken strips and cook for 3-4 mins - adjusting the heat as necessary to stop the paste from burning until the chicken is starting to char around the edges and is cooked through. BBQ option: Grill the chicken fillets on the grill side of a BBQ for 2-3 mins on each side until charred and cooked through.
TO SERVE:

Spoon stir-fried rice noodles and vegetables onto plates. Top with grilled lemongrass chicken and dollop with remaining peanut dressing. Sprinkle over the toasted peanuts.