Lemongrass Chicken with Bok Choy and Bean Shoots 

This chicken dish is a real flavour sensation!

Ingredients:

600 g chicken pieces, boneless, skinless

2 Tbsp lemon grass, finely chopped

4 spring onions, finely chopped

2 tsp fish sauce

1 tsp sambal olek

1 tsp sugar

1 Tbsp peanut oil

1 small onion, sliced

300 g bok choy, washed and quartered

200 g bean sprouts

1 Tbsp sesame oil and oyster sauce

1 light coating of olive oil spray

Directions:

Preheat oven to hot. Combine chicken pieces, lemon grass, spring onion, fish sauce, sambal oelek, sugar and peanut oil in a large bowl and mix well to coat. Transfer chicken pieces to a pre-heated lightly oiled baking dish. Bake uncovered, in hot oven for about 15 minutes or until chicken is cooked through.

Meanwhile, fry sliced onion in oil for a few seconds. Add bok choy and bean shoots, stir gently. Cover and cook for approximately 3 minutes.

Place in a serving dish and drizzle with warmed sesame oil and oyster sauce. Place chicken on top of vegetable and bean shoot mix and serve.

Author:

Fresh Finesse

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