Vietnamese-Style Lemongrass Chicken with Green Beans & Rice Noodles
Ingredients
- 700 g boneless chicken thighs
- 2 lemongrass stalks
- 200 g green beans
- 2 tbsp fish sauce
- 3 garlic cloves
- 20 g fresh ginger
- 1 tbsp clear honey
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 368 kcal
- Protein
- 34.2 g
- Carbohydrate
- 10.4 g
- of which sugars
- 5.7 g
- Fat
- 20.9 g
- of which saturates
- 4.6 g
- Fibre
- 1.9 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C/180°C fan. Peel away the tough outer leaves of the lemongrass and finely chop the tender inner stalk. Grate the garlic and ginger.
- 2
Mix the lemongrass, garlic, ginger, fish sauce, honey, and vegetable oil together to make the marinade.
- 3
Coat the chicken thighs in the marinade and arrange in a single layer in a roasting tin. Leave to marinate for 10 minutes while the oven heats up.
- 4
Roast for 25 minutes, then scatter the green beans around the chicken and toss in the pan juices.
- 5
Return to the oven for a further 10 minutes until the chicken is cooked and the beans are just tender. Serve with rice or rice noodles, garnished with fresh coriander and a squeeze of lime.
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