Lemongrass Chicken with Caramelised ACV

Ingredients

• 3 tbsp Latasha’s Kitchen Chilli Oil
• 4 cloves garlic, finely minced
• 2 stalks lemongrass, finely minced
• 4 fresh red chillies, finely minced
• 4 shallots, finely sliced
• ½ cup young coconut juice
• 1 cup zucchini, cut into strips
• 3 tbsp Latasha’s Kitchen Caramelised Apple Cider Vinegar

Marinade

• 650 g boneless chicken legs or tenderloins, sliced
• 1 tbsp Chinese sesame oil
• ½ tsp each fresh ground white and black pepper
• Pinch of salt
• 1 tbsp gluten free fish sauce

Garnish

• 2 tbsp white sesame seeds, dry toasted until golden brown
• Red chilli strips − according to taste
• Sliced green chillies − according to taste
• 1 ripe tomato, finely sliced (optional)
• Small handful of spring onions cut into 3 cm lengths (optional)
• Bunch of coriander leaves, roughly chopped

Method

1. In a bowl combine marinade ingredients. Mix chicken through, cover and refrigerate for a minimum of 30 minutes but preferably for a few hours.
2. Heat Latasha’s Kitchen Chilli Oil in a wok over low heat. Add lemongrass, garlic, chilli and shallots then stir-fry for about 5 minutes or until aromatic.
3. Add the marinated chicken and caramelise chicken all over on medium to high heat.
4. Next add coconut juice, zucchini, bring to a quick boil and then simmer on medium until all the juice evaporates.
5. Add Latasha’s Kitchen Caramelised Apple Cider Vinegar to the chicken and stir to mix well. Chicken should be cooked fairly quickly with some dressing remaining.
6. Transfer to a serving plate. Sprinkle with sesame seeds and garnish with chillies, tomatoes, spring onions and coriander leaves.
7. Serve with steamed rice and a side dish of stir-fried garlic with broccolini, snow peas and cashew nuts for a complete healthy meal.