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 breast fillets (cut into small strips); 2 bird’s-eye chillies (finely sliced); 1 lemongrass stalk (white part only, finely sliced); 1 onion (peeled and finely chopped); 2 cloves garlic (crushed); 1 bunch Chinese broccoli (chopped); 2 tsp palm sugar; 1 tbsp fish sugar; 60 ml oyster sauce; 125 ml coconut cream; Lime wedge (to serve); Extra sliced chilli (to serve); Fresh coriander leaves (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

prep

cook

yield

difficulty

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 breast fillets (cut into small strips)
2 bird’s-eye chillies (finely sliced)
1 lemongrass stalk (white part only, finely sliced)
1 onion (peeled and finely chopped)
2 cloves garlic (crushed)
1 bunch Chinese broccoli (chopped)
2 tsp palm sugar
1 tbsp fish sugar
60 ml oyster sauce
125 ml coconut cream
Lime wedge (to serve)
Extra sliced chilli (to serve)
Fresh coriander leaves (to serve)

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Method

Tips

Combine rice and coconut water in a medium saucepan. Bring to the boil. Reduce heat to low and covr with lid. Cook for about 12 minutes, or until tender. Remove from heat. Stand 5 minutes.
Heat a wok over a high heat and add oil. Add the chicken and cook for 2 minutes, or until browned, then remove from the wok and set aside.
Add the chilli, lemongrass, onion and garlic to the hot wok. Cook for about 2-3 minutes, or until fragrant. Return chicken with remaining ingredients. Bring to the boil. Remove from the heat.
Serve over coconut rice with lime wedges. Garnish with chilli and coriander.

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