Vietnamese-inspired lemongrass chicken recipe

Directions

• 1. Step 1
     

     Mix the rice and stock in a medium pan (that has a lid). Cover and bring to the boil over high heat. Reduce heat to low and cook for 5min, then remove pan from heat and leave to steam (with the lid on) for 10min. Remove the lid and fluff up the rice with a fork. 

  2. Step 2Meanwhile, in a large bowl mix the lemongrass, chilli, ginger, sweet chilli and soy sauces, cornflour, fish sauce, chicken and most of the spring onions.  
  3. Step 3Heat the oil in a large non-stick frying pan or wok over high heat. Add the chicken mixture and stir-fry for 8-10min, or until the chicken is cooked through. Garnish with the remaining spring onions and a drizzle of sweet chilli sauce. Serve with the rice.