Lemon Grass Chicken with Vegetables

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Nutritional Info :

Serving
8 servings
Energy
122 kcal
Carbohydrates
6g
Protein
16g
Fat
4g

Ingredients:

Ingredients A:

  • 500g Boneless chicken, without skin
  • 1 bud Ginger flower (Bunga Kantan)
  • 2 stalks Lemon grass
  • 6 Shallots
  • 60g Tom yam paste

Ingredients B:

  • 1 tablespoon Cooking oil
  • 1 Green capsicum, sliced
  • 1 Red capsicum, sliced
  • 300g Peas
  • 4 Young corn, sliced
  • Salt to taste
  • 16 stalks Lemon grass, soaked in water for 1 hour

Methods:

  1. Blend chicken with ingredient A until well combined.
  2. Divide mixture into 16 portions and mould each portion around a piece of soaked lemon grass.
  3. Place on baking tray, drizzle with half the oil and cook under a hot grill, turning occasionally until golden brown and cooked through.
  4. Heat the remaining oil in a frying pan, stir fry the vegetables (ingredient B) until just tender, then sprinkle with some salt to taste.
  5. Serve the cooked vegetables with the grilled chicken.