Morgan Hipworth’s Chicken, Chilli, Lemongrass Stir Fry with Coconut Rice

Name: Chicken, Chilli, Lemongrass Stir Fry with Coconut Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 2 cups jasmine rice (rinsed in cold water); 4 cups coconut water; 2 tbsp peanut oil (or vegetable oil); 3 chicken breasts or thighs (cut into small strips); 2 bird’s-eye chillies (seeds removed if you don’t like heat, finely sliced); 1 lemongrass stalk (white part only, finely sliced); 1 onion (peeled and finely chopped); 2 cloves garlic (peeled and crushed ); 1 bunch Chinese broccoli (cut in pieces); 2 tsp palm sugar; 1 tbsp fish sugar; 60 ml oyster sauce; 125 ml coconut cream; Coriander leaves (to serve); Lime wedge (to serve); Extra sliced chilli (to serve)

Morgan Hipworthʼs Chicken, Chilli, Lemongrass Stir Fry with Coconut Rice recipe tastes incredible. See ingredients & method below.

A flavourful and aromatic Vietnamese stir fry featuring tender chicken, spicy chilli, and fragrant lemongrass.

This delicious dish is served with coconut rice and topped with fresh coriander, lime wedges, and extra chilli for a zesty kick.... More

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yield

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Pairs with

Sauvignon Blanc

Beer

Chicken, Chilli, Lemongrass Stir Fry with Coconut Rice

Ingredients

2 cups jasmine rice (rinsed in cold water)
4 cups coconut water
2 tbsp peanut oil (or vegetable oil)
3 chicken breasts or thighs (cut into small strips)
2 bird’s-eye chillies (seeds removed if you don’t like heat, finely sliced)
1 lemongrass stalk (white part only, finely sliced)
1 onion (peeled and finely chopped)
2 cloves garlic (peeled and crushed )
1 bunch Chinese broccoli (cut in pieces)
2 tsp palm sugar
1 tbsp fish sugar
60 ml oyster sauce
125 ml coconut cream
Coriander leaves (to serve)
Lime wedge (to serve)
Extra sliced chilli (to serve)

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Method

Tips

Add the rice and coconut water to a medium saucepan, and bring to a boil. Allow the rice to boil for 4-5 minutes, then stir and reduce the heat to low. Cover and leave for eight minutes - do not lift the lid!
Heat a wok over high heat and add the oil. Add the chicken and cook for two minutes or until browned, then remove from the wok and set aside.
Add the chilli, lemongrass, onion and garlic to the wok, and cook for two minutes or until it starts to smell delicious. Return the chicken to the wok and stir to combine, then add all the remaining ingredients and bring to a boil.
Serve immediately garnished with the coriander leaves, lime and chilli, with the coconut rice.

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