Ingredients
- Red chillies 2
- Garlic cloves 4
- SpinneysFOOD Fresh Coriander 1/4 cup
- Fresh ginger 1 tsp
- Lemongrass stalk 1
- SpinneysFOOD Everyday Chicken Mince 1kg
- Lime leaves 4
- Lime juice 2 tbsp
- Fish sauce 2 tbsp
- SpinneysFOOD Unrefined Raw Sugar 1 tbsp
- Chicken stock 125ml
- Carrots 2
- Spring onions 2
- Rice vinegar 4 tbsp
- SpinneysFOOD Extra Fine Caster Sugar 1 tbsp
Nutrition (Per serving)
- Calories 442
- Fat 10g
- Saturates 3g
- Protein 24g
- Sugars 59g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Asian spiced lemongrass chicken
Thai 10 Mins Prep · 30 Mins Cook
- Finely slice the red chillies. Finely grate the garlic and ginger. Finely chop the coriander and lemongrass.
- Place the chicken, lime leaves, chilli, garlic, coriander, lemongrass, ginger, lime juice, fish sauce and sugar in a large bowl and mix to combine.
- Heat a large non-stick frying pan or wok over a high heat. Add the mince mixture and cook for 20–22 minutes or until browned. Stir through the chicken stock.
- Finely grate the carrot and chop the spring onions. Add them to the chicken. Cook for 5 minutes.
- Place the vinegar and sugar in a large bowl and whisk until the sugar has dissolved. Add the vinegar mixture to the chicken and stir, cooking for approx. 5 minutes before removing from the heat.
- Serve immediately