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| recipe
book |
| LEMONGRASS CHICKEN WITH
BOK CHOY & BEANSHOOTS |
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Serves
4
Cooking time: 15 minutes
600g Chicken Pieces, boneless
300g Bok Choy, quartered
1 pkt (250g) Parilla Fresh Beanshoots
4 Spring Onions, finely chopped
1 small Onion, sliced
2 tbs. Lemon Grass, finely chopped
1 tsp. Sugar
2 tbs. Vegetable Oil
1tbs. Sesame Oil & Oyster Sauce
1 tsp. Sambal Oelek
1 tbs. Peanut Oil
2tsp. Fish Sauce |
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- Preheat
oven to hot.
- Combine chicken pieces,
lemon grass, spring onions, fish sauce, sambal
oelek , sugar and peanut oil in large pan and
mix well to coat all chicken pieces.
- Transfer chicken pieces
to a pre heated lightly oiled baking dish. Bake
uncovered, in hot oven about 15 min or until
chicken is cooked through.
- Meanwhile, fry sliced
onion in vegetable oil for a few seconds; add
washed and quartered bok choy and beanshoots,
stir gently; cover and cook for approximately
3min.
- Put in serving dish
and drizzle with warmed sesame oil and oyster
sauce.
- Place chicken on top
of vegetable & beanshoot mix and serve.
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