Salt and pepper chicken with rice and green beans

Ingredients

4 tbsp Cornflour
250g Chicken thighs
160g Green beans
1 Lemongrass
2 Garlic cloves
3 tbsp hoisin sauce
1 tbsp rice vinegar
1 Shallot
1 Chilli
1 tbsp Soy sauce
1/2 mug rice

Method

Preheat oven to 200°, bash lemongrass and remove outer layer. Chop the inner core finely.
Chop your shallots finely, along with the green chilli and garlic.
Combine the above in tin foil with a splash of water and oil, wrap tightly and put in the oven for 15mins.
Add the outer lemongrass layers to a saucepan with your rice and water, cook for 10mins then lower temp and leave the lid on.
Chop your chicken into ditesized pieces, add to a bowl with the 3/4 of your cornflour, ensure it’s covered all over and add some black pepper.
Cook in a frying pan with some oil on high heat until cooked to 165°
Add the remaining cornflour to a bowl with 4tbps water, hoisin sauce, soy sauce and 1tsp sugar, mix well and put in the microwave for 2mins, stir well and keep putting in for 30s at a time, stirring again until the sauce starts to thicken to your desired consistancy.
Servce the crispy chicken strips, pour over the hoisin sauce and servce on the side of rice.

Crispy Pepper Chicken with Hoisin Sauce

Matthew Lean

This crispy pepper chicken is easy to make and goes great with the aromatic green beans and lemongrass infused rice. The sticky hoisin sauce is rich and brings the dish together.