Chicken With Mushrooms, Lemongrass and Chili

“A warming and hearty dish that’s full of tangy South-East Asian flavours, with the help of limes, fish sauce and lemongrass.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a drizzle of olive oil in a frying pan and brown the chicken on all sides. Remove from the pan and set aside on a plate.
  2. Return the pan to the heat with a bit more olive oil. Lightly fry the red pepper and mushroom until they begin to soften.
  3. Add the browned chicken back into the pan, followed by the garlic, ginger, scallions, lemongrass and chili peppers. Cook for 3-4 minutes until softened.
  4. Pour in the coconut milk and cook for 15 minutes over a medium heat. Add the fish sauce, sugar, lime juice and mint.
  5. Serve with basmati rice and a garnish of mint leaves.

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