SPICY LEMONGRASS CHICKEN

Spicy Lemongrass Chicken image

Provided by Wendys Kitchen

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 16

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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)

Steps:

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.

Nutrition Facts : Calories 348.6, Fat 24.9, SaturatedFat 6.3, Cholesterol 93.2, Sodium 570.8, Carbohydrate 5.5, Fiber 0.6, Sugar 2.9, Protein 25