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Ingredients
Method
- 2 tbsp oil
- 3 sliced shallots
- 4 tbsp mixed lemongrass, coriander, garlic, ginger and chilli paste
- 4 sliced spring onions
- 300g steamed jasmine rice
- 200g shredded cooked chicken breast
- 1 tbsp soy sauce
- Handful of coriander and mint, chopped
- Drizzle of sweet chilli sauce
- Small handful of chopped pistachios
- Heat the oil in a pan and cook the shallots until softened. Stir through the mixed aromats and spring onions, and fry for 2 mins. Fold through the jasmine rice and chicken breast.
- Cook until everything is piping hot, then stir through the soy sauce and chopped herbs. Drizzle with sweet chilli sauce and scatter with pistachios, and serve.
15 mins
2 serving
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