Ingredients
- 1 stalk lemongrass, (white part only), chopped
- 2 cloves garlic
- 1 tablespoon ginger, finely grated
- 2 teaspoons honey
- 1 teaspoon sea salt flakes
- 2 teaspoons fish sauce
- 1 kaffir lime leaf, chopped
- 500 grams chicken breast fillets, trimmed and thinly sliced
- 180ml coconut milk (3/4 cup)
- 1 tablespoon vegetable oil
- 900 grams gai lan (Chinese broccoli), trimmed (2 bunches specified)
- 200 grams snow peas, trimmed
- 2 tablespoons lime juice
- 1 green chilli, long green and thinly sliced
- 1 cup Vietnamese mint leaves
- Shaved fresh coconut, to serve
- Lime wedges, to serve
How to Make
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Step 1: Place the lemongrass, garlic, ginger, honey, salt, fish sauce and kaffir lime leaf in a small food processor and process until finely chopped and tansfer to a large bowl, add the chicken and 1/2 cup (125ml) coconut milk and toss to combine and then set aside to marinate for 10 minutes.
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Step 2: Heat a wok over high heat for 2 minutes or until starting to smoke and then add the oil and heat for 30 seconds, add the chicken mixture and cook, tossing, for 4 minutes or until golden and then remove and set aside.
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Step 3: Add the gai lan and snow peas to the wok and cook for 2 minute and then return the chicken to the wok, add the lime juice and remaining coconut milk and toss to combine and top with the chilli, mint and coconut and serve with lime wedges.
We hope you enjoy this recipe!
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