Lemongrass Chicken & Rice

• Jasmine Rice(300 g)
• Chicken breast(600 g)
• Lemongrass(2)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Onion(1)
• Carrot(1)
• Green Onions(3)
• Coriander(15 g)optional
• Lime(1)
• Rapeseed Oil(2 tbsp)
• Fish sauce(2 tbsp)
• Soy sauce(1 tbsp)
• Honey(1 tbsp)
• Black pepper(½ tsp)
• Salt(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Finely chop the tender inner part of the {Lemongrass}, mince the {Garlic}, grate the {Ginger}, thinly slice the {Onion}, cut the {Carrot} into thin matchsticks, slice the {Spring Onion}, roughly chop the {Fresh cilantro}, and cut the {Chicken breast} into bite-size slices.

   ~10 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 600ml water and the {Salt}. Bring to a boil, cover, and cook for 12 minutes until tender.

   ~12 min

3. 3

   Meanwhile, heat the {Vegetable oil} in a large skillet over medium-high heat. Add the {Chicken breast} and cook for 3 minutes, stirring often, until lightly golden at the edges.

   ~3 min

4. 4

   Add the {Lemongrass}, {Garlic}, {Ginger}, {Onion}, and {Carrot}. Stir-fry for 3 minutes until the onion softens and the chicken is nearly cooked through.

   ~3 min

5. 5

   Stir in the {Fish sauce}, {Soy sauce}, {Honey}, and {Black pepper}. Add the cooked rice and most of the {Spring Onion}, then toss for 2 minutes until the rice is hot and evenly coated. Squeeze in half the {Lime}.

   ~2 min

6. 6

   Serve the rice in bowls topped with the remaining {Spring Onion}, the {Fresh cilantro}, and the rest of the {Lime} cut into wedges.