One Pan Chicken with Lemongrass Pilaf, Pak Choy & Chilli

Peel and mince ginger and garlic. Cut chicken into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Trim pak choy and roughly chop stems and leaves. Pick coriander leaves and finely chop the stems (discard the roots). Boil kettle for step 3.

Tip! You can use a small food processor for the ginger, garlic and coriander stems if you prefer. When preparing the red chilli, you can remove the seeds if you prefer less heat.

Heat oil in pan over medium heat. Add lemongrass, ginger, garlic, coriander stems and salt and cook, stirring for 4 minutes.

Tip! Add enough oil to cover the base of the pan.

Add the rice to the pan and stir to combine. Add chicken stock concentrate and 1¹⁄₂ cups hot water and then bring to the boil. Cover with lid, reduce heat to low and simmer for 10 minutes.

After 10 minutes add chicken in a single layer to the top of the rice mixture and replace lid. Continue to simmer untill chicken is just cooked through, about 6-8 minutes.

Add pak choy to the pan over the chicken, replace lid and remove from the heat. Let stand for 4-5 minutes until pak choy is bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

Serve the chicken pilaf, family style, to the table and top with coriander leaves, chilli and spring onion. Garnish with sesame seeds. Enjoy!

Tip! If you have any soy sauce remaining, you can use for garnish.

Peel and mince ginger and garlic. Cut chicken into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Trim pak choy and roughly chop stems and leaves. Pick coriander leaves and finely chop the stems (discard the roots). Boil kettle for step 3.

Tip! You can use a small food processor for the ginger, garlic and coriander stems if you prefer. When preparing the red chilli, you can remove the seeds if you prefer less heat.

Heat oil in pan over medium heat. Add lemongrass, ginger, garlic, coriander stems and salt and cook, stirring for 4 minutes.

Tip! Add enough oil to cover the base of the pan.

Add the rice to the pan and stir to combine. Add chicken stock concentrate and 1¹⁄₂ cups hot water and then bring to the boil. Cover with lid, reduce heat to low and simmer for 10 minutes.

After 10 minutes add chicken in a single layer to the top of the rice mixture and replace lid. Continue to simmer untill chicken is just cooked through, about 6-8 minutes.

Add pak choy to the pan over the chicken, replace lid and remove from the heat. Let stand for 4-5 minutes until pak choy is bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

Serve the chicken pilaf, family style, to the table and top with coriander leaves, chilli and spring onion. Garnish with sesame seeds. Enjoy!

Tip! If you have any soy sauce remaining, you can use for garnish.