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 clove garlic cloves
• 20 g fresh ginger
• 1 tbsp clear honey
• 2 tbsp vegetable oil

Method

1. 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. 2

   Mix the lemongrass, garlic, ginger, fish sauce, honey, and vegetable oil together to make the marinade.

3. 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. 4

   Roast for 25 minutes, then scatter the green beans around the chicken and toss in the pan juices.

5. 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.