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Serves 4

Lemongrass Chicken

Ingredients

• 2 tbsp braggs sauce
• 3 garlic cloves
• 1 tbsp curry powder
• ½ tsp salt
• 2 tbsp sugar and 1 1/2 tsp sugar
• 2 x packets of VBites soya chicken style pieces
• 3 tbsp water
• 2 tbsp cooking oil
• 2 fresh lemongrass stalks -tenderise inner white bulbs and mince (do not use green stalks)
• 1 large shallot thinly sliced
• 1 ½ chillies seeded and minced
• 1 scallion for garnish

Method

1. In a bowl combine sauce, garlic, curry powder, salt and 1 ½ tsp of sugar.
2. Add VBites soya chicken style pieces and coat.
3. In a small skillet, mix the remaining sugar with 1 tbsp water and cook over high heat until sugar is dissolved.
4. Cook without stirring until deep amber forms.
5. Remove from heat and stir in remaining 2 tbls of water.
6. Transfer to a bowl.
7. Heat a wok over high heat.
8. Add the oil and heat until shimmering.
9. Add the lemongrass, shallot, chillies and stir fry until fragrant.
10. Add the coated chicken style pieces and cook through. 
11. Do not over cook.
12. Transfer onto a bed of coconut rice and top with scallion.

Coconut Rice

Ingredients

• 2 cups white jasmine rice
• 2 cups coconut milk
• 1 ¾ cups of water
• ½ tsp salt
• ½ tsp vegetable oil

Method

1. Choose a pot with a tight fitting lid.
2. Rub oil over the base of pot.
3. Place rice, coconut milk, water and salt in pot on stove over medium to high heat.
4. Stir well.
5. Continue to stir occasionally until coconut water comes to a gentle boil.
6. Once coconut water has begun to gently bubble, stop stirring and turn down the heat to medium low.
7. Place the lid askew on the pot, allowing some of the steam to escape.
8. Cook this way for approx 20 mins, until the rice has almost absorbed all of the coconut water.
9. Turn off the heat, but leave on burner.
10. Cover pot with the tight fitting lid and allow to rest for 5 – 10 mins.
11. Serve.