Grilled lemongrass chicken

Name: Grilled lemongrass chicken
Cook time: 20 min
Yield: 2
Cuisine: South East Asia

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 2 people

Cooking Instructions:

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. Coat the chicken 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 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.
3. TO PREPARE THE VIETNAMESE SALAD:
Peel and grate the carrot then place in a salad bowl with the mung beans, 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 the Vietnamese salad onto plates and top with grilled lemongrass chicken. Sprinkle with toasted cashews and crispy shallots.