Yet again our trusty iPad app Paprika came through. This simply yet very tasty recipe really hit the spot. If you are looking for something light, slightly spicy with a refreshing taste, this will do all of those things, enjoy.

Makes: 4 Ingredients:

  • 3 small chillies, chopped
  • 1 lemongrass stem (inner core only), finely chopped
  • 3cm piece ginger, chopped
  • 3 garlic cloves
  • 3 tbs honey
  • 1 1/2 tbs rice wine
  • 3 tsp fish sauce
  • 2 tbs extra virgin olive oil
  • 700g chicken breast fillets, cubed
  • 2 tbs soy sauce (I used sweet soy)
  • 1 cup (200g) rice
  • 2 spring onions, thinly sliced
  • 1/2 cup Thai basil leaves, roughly chopped
  • 1/2 cup coriander leaves, roughly chopped
  • 200g snow peas, blanched, refreshed, thinly sliced


    1. Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tbs oil and blitz until combined.

    2. Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.

    3. Meanwhile, cook the rice according to packet instructions. Keep warm.

    4. Heat 2 tsp oil in a wok or large pan over medium-high heat. Add half the chicken and cook, turning, for 5-8 minutes until browned and sticky. Repeat with remaining 1 tsp oil and chicken. Keep warm.

    5. Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.

    6. Spoon rice into serving bowls and serve topped with chicken and reserved sauce.