sticky chilli chicken

  • 3 long red chillies, deseeded and finely sliced
  • 1 tablespoon finely grated ginger
  • 1 stalk lemongrass, white part only, finely sliced
  • 2 tablespoons fish sauce
  • ⅓ cup (80ml) white wine vinegar
  • ⅓ cup (75g) caster (superfine) sugar
  • 2 x 200g chicken breast fillets, trimmed and halved lengthways
  • 300g snake or green beans, finely sliced
  • steamed rice, mint, basil and coriander (cilantro) leaves and lime wedges, to serve
  1. Place the chilli, ginger, lemongrass, fish sauce, vinegar and sugar in a deep frying pan over high heat and cook for 5 minutes or until the mixture is reduced and thickened slightly. Add the chicken and cook for 4 minutes. Turn the chicken, add the beans and continue to cook for a further 3–4 minutes or until chicken is cooked through. Serve the chicken and beans with steamed rice, mint, basil and coriander leaves and lime wedges. Serves 2.
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