fiery chicken, green chilli and lemon grass stir try

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Cooking receipe to make fiery chicken, green chilli and lemon grass stir try under category General Recipes. You may find some video clips related to this receipe below.

fiery chicken green chilli and lemon grass stir fry

100g dried rice noodles

8 bok choy

4 chicken breasts skinned and boned

4 garlic cloves peeled and finely slicd

4 hot green chillies finely sliced with seeds

4 sterns lemon grass the outer 3 layers removed the inside finely sliced

(discard the upper and lower ends)

50ml peanut oil

2 tsp sugar

20ml Thai fish sauce

500ml coconut milk unsweetened

1/2 cup mint leaves

1/2 cup coriander leaves

2 spring onions finely sliced

l00g toasted peanuts roughly chopped

20ml lime juice

salt

Pour enough boiling water on the noodles to cover them and leave for 20 to 60 minutes.

Cut the bok choy in half lengthways wash gently in cold water then drain.

Slice the chicken into strips 1/2cm thick and mix with the garlic half the chillies a third of the lemon grass and half the peanut oil.

Leave everything until the noodles are firm but almost pliable then proceed.

Place the wok over the fiercest heat until it is smoking then add the oil and swirl it around. Immediately throw in the remaining chillies and stir quickly then add the chicken mixture and the sugar stir well and fry for 20 seconds.

Add the remaining lemon grass mix well then pour in the fish sauce.

Drain the noodles and add them to the wok laying them flat on top.

Cover with the bok

choy then pour over the coconut milk.

Put a lid on the wok and cook on a high heat for 3A minutes.

Mix the herbs with the spring onion and put to one side.

Stir the peanuts and lime juice into the wok. Taste for seasoning and add some salt if needed.

Spoon the contents of the wok into 4 bowls and sprinkle the herbs on top.

Im going to assume you have a wok with a lid and a gas hob. If you dont this dish will be a little harder to make in a frying pan on an electric hotplate but the end result will be fine.

Rice noodles come in myriad shapes and sizes. The very fine ones dont take much soaking but the fatter wider ones may be best left to soak in warm water at the back of the stove for an hour.

Serves 4

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