Grilled lemongrass chicken

Name: Grilled lemongrass chicken
Cook time: 20 min
Yield: 4

with Vietnamese salad 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:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE VERMICELLI NOODLES:

Place the vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain well into a colander and cut the noodle bunch a couple of times through the middle with kitchen scissors.
2. TO COOK THE GRILLED LEMONGRASS CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken breasts in half horizontally by holding flat on a board and slicing through sideways. Coat the fillets in the lemongrass paste using a spoon. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the chicken fillets to the pan and cook for 3-4 mins on each side until charred and cooked through, adjusting the heat if necessary, to stop the paste from burning. 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.
3. TO PREPARE THE VIETNAMESE SALAD:

Cut the capsicums in quarters, remove the seeds then thinly slice lengthways. Peel and grate the carrots and place in a salad bowl with the capsicum, vermicelli noodles and mesclun. Remove the mint leaves from their stalks and add to the bowl. Pour in the peanut dressing and toss to combine.
TO SERVE:

Spoon Vietnamese salad onto plates and top with grilled lemongrass chicken fillets. Sprinkle with toasted cashews and crispy shallots.