Fragrant Lemongrass Chicken with Vegetable Rice

By ShannonB

Thai chicken and rice meal that is very healthy and simple.

Ingredients

• 1 fresh lemongrass stick, very finely chopped (or 2 dried lemongrass sticks, whole and removed after cooking)
• 500 g sliced chicken breasts
• 1 garlic clove, minced
• 1 cm fresh ginger, minced
• 2 leeks, finely choped
• 3 carrots, cut into thin strips
• 255 g mushrooms, sliced
• 340 g dried Thai jasmine rice
• 2 tbsp white wine vinegar (or rice wine vinegar)
• 2 tbsp soy sauce
• 1 pt / 568ml hot vegetable stock
• 170 g baby spinach
• 4 spring onions, finely sliced lengthways

Details

Servings 4

Preparation

Step 1

1) Preheat oven to 190 degrees C/ 375 degrees F. Mix the lemongrass, chicken, garlic and ginger together in a bowl.

2) Heat a large wok or saucepan and spray with cooking spray. Add leeks, carrots and mushrooms, and cook over high heat for 5 minutes, until softened. Turn off the heat and stir in the rice, vinegar and soy sauce. Transfer the mixture to a shallow ovenproof dish and pour over the hot stock.

3) Arrange the chicken on top of the rice mix, pushing the pieces into the stock. Cover tightly with foil and bake in the oven for 45 minutes.

4) Meanwhile, lightly steam the spinach for 3-4 minutes, until wilted. Remove chicken from oven when cooked, and stir in the spinach. Serve with spring onions scattered on top.