Thai Chicken

 

Thai Chicken & Coriander mix (recipe serves 2 people)

 

Ingredients

 

2 tablespoon vegetable oil, a stick of lemon grass, 75g skinned and diced chicken breast,

½ teaspoon finely ground black and white pepper, ¼ teaspoon sea salt,

1 medium sized chopped onions, 1 tablespoon cornflour,

4 tablespoons water,  juice of one lemon, whole Pak Choi cut up in chunks,

1 sliced and de-seeded red chilli and 100g fresh coriander leaves.

 

 

Method

 

Mix the pepper, salt and onions into a paste, smear on the chicken and set aside

Heat up a non-stick pan, add the oil and lemon grass

Put the cornflour in a flat plate, coat the seasoned chicken one at a time and  transfer to the heated pan.

Cook the chicken until cooked and light brown.

Stir in the pan water and lemon juice

Now add the Pak Choi

Finally add the chilli and  coriander. Season to taste

Cook for a further minute and serve.

 

Serving suggestion:  served on  a bed of boiled rice as a main meal or on a slice of a hearty homemade bread. ENJOY!

 Tip: remove new buds from onions to reduce reactive oxidation

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