Serves 4 people, perfect for make-ahead lunches or dinner.
Serves: 4 Time: 20 minutes
Sauce Ingredients
Juice & zest of 2 limes
2 tbsp. fish sauce
4 tbsp. canned full fat coconut milk
1 tbsp. coconut sugar
1 tbsp. lemongrass paste
Half a large jalapeño pepper, ribs & seeds removed (or use sliced from a jar)
1 clove garlic
20g fresh coriander
15g fresh mint
Ingredients
450g boneless skinless chicken thighs
50g dry weight rice per person, or use microwave rice
Method
Place all the ingredients for the sauce into a food processor and pulse until smooth.
Pour half of the sauce over the chicken and set aside to marinate for 30 minutes if you have time.
Preheat a grill pan to medium high heat and cook the chicken for 5 minutes on each side, until lightly browned and fully cooked (or whack in the airfryer for 10-12mins).
Set aside to rest for a few minutes. Serve the grilled chicken with the cooked rice and vegetables of your choice, and drizzle with the remaining sauce. Easy!
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