Spicy Lemongrass Chicken

Name: Spicy Lemongrass Chicken
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 6 serving(s)
Ingredients: 1 (200 g) chicken breasts, cut into bite-size pieces; 560 g chicken wings, cut in half at the joint, discard wing tips; 1 cup fresh coconut juice; 1 long red chili, cut into 2cm pieces; 1 long green chili, cut into 2cm pieces; 3 spring onions, cut into 3cm pieces; 2 lemongrass, white part only, chopped (for the marinade); 2 shallots, chopped (for the marinade); 2 garlic cloves, chopped (for the marinade); 1 tablespoon sesame oil (for the marinade); 1 tablespoon sugar (for the marinade); 2 tablespoons fish sauce (for the marinade); 1 teaspoon turmeric powder (for the marinade); 1/3 cup coriander leaves, for garnish; 2 tablespoons rice bran oil; 1 teaspoon chili flakes (for the marinade)

Submitted by Wendy's Kitchen

"Recipe from http://besthomechef.com.au/recipe/spicy-lemongrass-chicken-with-coconut-juice/"

Download

Ready In:: 2hrs 10mins
Ingredients:: 16
Serves:: 6

ingredients

1 (200 g) chicken breasts, cut into bite-size pieces
560 g chicken wings, cut in half at the joint, discard wing tips
1 cup fresh coconut juice
1 long red chili, cut into 2cm pieces
1 long green chili, cut into 2cm pieces
3 spring onions, cut into 3cm pieces
2 lemongrass, white part only, chopped (for the marinade)
2 shallots, chopped (for the marinade)
2 garlic cloves, chopped (for the marinade)
1 tablespoon sesame oil (for the marinade)
1 tablespoon sugar (for the marinade)
2 tablespoons fish sauce (for the marinade)
1 teaspoon turmeric powder (for the marinade)
¹⁄₃ cup coriander leaves, for garnish
2 tablespoons rice bran oil
1 teaspoon chili flakes (for the marinade)

directions

Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned.
Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with steamed jasmine rice.