Lemongrass and Coconut Chicken with Greens and Noodles
This dish is essentially a combination of flavours I love - lemongrass, coconut, lime, ginger and garlic - together with tender chicken thighs, crunchy green veg and silky egg noodles... delicious!
Whilst this recipe is perfect any time of the week, it is particularly good at the weekend when you need a bit of comfort food without much effort. Slightly different to British comfort food (think pies, stews, chips) but just as wonderful, there's something truly soul-soothing about the combination of a creamy, fragrant sauce and soft noodles - go on, give it a try!
Lemongrass and Coconut Chicken with Greens and Noodles
Serves 4
oil
1 lemongrass stalk, finely chopped
3 garlic cloves, chopped
1 tbsp fresh ginger, finely chopped
2 tsp honey
2 tsp soy sauce
1 lime, zest and juice
500g chicken thighs, cut into chunks
200ml coconut milk
200g tenderstem broccoli, halved
200g sugar snap peas
300g straight-to-wok egg noodles
pinch chilli flakes (optional)
Place the lemongrass, garlic, ginger, honey, soy sauce, lime zest and coconut milk in a food processor and blitz until smooth. Transfer to a large bowl, add the chicken and toss to combine. Set aside to marinate for 10 minutes.
Heat a wok over high heat for 2 minutes or until starting to smoke. Add a drizzle of oil and heat for 30 seconds, add the chicken pieces, reserving the liquid, and cook, tossing, for 4 minutes or until golden. Remove and set aside.
Add the coconut milk mixture, broccoli and sugar snap peas to the wok and cook for 2 minutes. Return the chicken to the wok, add the lime juice and chilli flakes (if you're using them) and toss to combine. Serve in warmed bowls and enjoy!
Whilst this recipe is perfect any time of the week, it is particularly good at the weekend when you need a bit of comfort food without much effort. Slightly different to British comfort food (think pies, stews, chips) but just as wonderful, there's something truly soul-soothing about the combination of a creamy, fragrant sauce and soft noodles - go on, give it a try!
Lemongrass and Coconut Chicken with Greens and Noodles
Serves 4
oil
1 lemongrass stalk, finely chopped
3 garlic cloves, chopped
1 tbsp fresh ginger, finely chopped
2 tsp honey
2 tsp soy sauce
1 lime, zest and juice
500g chicken thighs, cut into chunks
200ml coconut milk
200g tenderstem broccoli, halved
200g sugar snap peas
300g straight-to-wok egg noodles
pinch chilli flakes (optional)
Place the lemongrass, garlic, ginger, honey, soy sauce, lime zest and coconut milk in a food processor and blitz until smooth. Transfer to a large bowl, add the chicken and toss to combine. Set aside to marinate for 10 minutes.
Heat a wok over high heat for 2 minutes or until starting to smoke. Add a drizzle of oil and heat for 30 seconds, add the chicken pieces, reserving the liquid, and cook, tossing, for 4 minutes or until golden. Remove and set aside.
Add the coconut milk mixture, broccoli and sugar snap peas to the wok and cook for 2 minutes. Return the chicken to the wok, add the lime juice and chilli flakes (if you're using them) and toss to combine. Serve in warmed bowls and enjoy!
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