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    Lemongrass Chicken with Bok Choy & Beanshoots (Serves 4)

    A quick, easy and tasty dish for the whole family.

    1 roast chicken
    250g lean lamb fillets
    4-8 kebab wraps
    1 punnet (125g) salad sprouts
    1 small tub natural yogurt
    salt and pepper
    2 tablespoons wholegrain mustard
    2 tablespoons honey
    2 sprigs fresh rosemary

    1 cup bulgar wheat
    1 cup water
    1/3 cup olive oil
    1/4 cup lemon juice
    1 large onion, finely chopped
    1-2 parsley, finely chopped
    2 tomatoes, seeded and finely chopped pepper

    1. Preheat oven to 200 degrees celsius
    2. Combine chicken pieces, lemon grass, spring onions, fish sauce, sambaloelek, sugar and peanut oil in a large bowl and mix well to coat chicken pieces.
    3. Transfer chicken pieces to a preheated lightly oiled baking dish. Bake uncovered, in hot oven about 15 minutes or until chicken is cooked through.
    4. Meanwhile fry sliced onion in vegetable oil for a few seconds; add washed and quartered bokchoy and beanshoots, stir gently; cover and cook for approximately 3 minutes.
    5. Put in serving dish and drizzle with warmed sesame oil and oyster sauce
    6. Place chicken on top of vegetable and beanshoot mix and serve.