- 2 stalks lemongrass
- 1 1/2 cups long grain rice
- 2 tablespoons honey
- zest and juice of 1 lemon
- 1 tbsp peanut oil
- 4 chicken thighs, boned, skinned and roughly chopped
- 1 cup reduced salt chicken stock
- 1 tsp cornflour
- 4 spring onions, chopped
- 2 small heads of bok choy, roughly chopped
- Cut 1 stalk of lemongrass in half lengthways and crush with the back of a knife.
- Place in a pan with the rice and 3 cups of cold water.
- Cover, bring to the boil then simmer gently for 15 minutes, or until just cooked and the water has absorbed.
- Meanwhile, finely chop the remaining lemongrass and put into a large shallow dish with the honey, lemon zest and juice and oil. Add the chicken and stir to coat. Heat a wok or large non-stick pan over a high heat. Add half the chicken and fry for 2-3 minutes until golden.
- Remove from the pan and set aside. Repeat with the remaining chicken. Add the spring onions, stir to coat in the juices, then add the chicken stock and bring to the boil.
- Meanwhile, put the cornflour into a cup and stir in 1 tablespoon of cold water to make a paste. Add to the pan and stir into the juices until the liquid has thickened slightly and the chicken is cooked through. Toss through the bok choy, then divide among four bowls and serve with the lemongrass rice.