Spicy chicken with coriander

Name: Spicy chicken with coriander
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Garlic cloves; 1 Onion; 1 piece(s) (approx. 30 g) Ginger; 2-3 small red chillies; 2-3 sticks of lemongrass or 3-4 teaspoons lemongrass paste; 1 collar Spring onions; 1 collar Coriander; 7-10 Tbsp Salt; 250 g Basmati rice; 4 (approx. 500 g) Chicken filets; 1 TEASPOON Cornstarch; 3 TABLESPOONS Oil; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Asian fish sauce; 7-10 Tbsp Chillies

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Garlic cloves
1 Onion
1 piece(s) (approx. 30 g) Ginger
2-3 small red chillies
2-3 sticks of lemongrass or 3-4 teaspoons lemongrass paste
1 collar Spring onions
1 collar Coriander
7-10 Tbsp Salt
250 g Basmati rice
4 (approx. 500 g) Chicken filets
1 TEASPOON Cornstarch
3 TABLESPOONS Oil
7-10 Tbsp black pepper
7-10 Tbsp Sugar
4 TABLESPOONS Asian fish sauce
7-10 Tbsp Chillies

Directions

1
Peel garlic, onion and ginger. Carve the chilli lengthwise, remove seeds and wash. Remove the outer leaves from the lemon grass. Wash the stalks and cut them in half lengthwise. Chop everything finely. Clean and wash spring onions and cut into rings.
2
Wash the coriander, shake dry and pluck. Bring 1/2 litre water and a little salt to the boil. Simmer covered basmati rice for 12-15 minutes. Wash the meat, dab dry and cut into strips.
3
Mix with garlic, onion, ginger, chilli, lemongrass and starch. Heat the oil in a large pan or wok. Fry the meat in it over medium heat for 5-7 minutes. Season with pepper, 2 teaspoons of sugar and fish sauce.
4
Stir in coriander and spring onions. Garnish with chilli peppers. Serve with rice.