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Sticky Chilli

Sticky Chilli and Lemongrass Caramel Chicken



  • 1 tsp of peanut oil
  • 1 chicken breast, large
  • 2 garlic cloves, minced
  • 1 lemongrass stalk (white part only), finely chopped
  • 1 long red chilli, thinly sliced
  • 2 tbsp of kecap manis
  • 1 tbsp of fish sauce
  • 1 tbsp of lime juice
  • 1 tbsp water
  • 1 bunch baby bok choy
  • 1 cup brown rice
  • ¼ cup fresh coriander, chopped


  1. Place rice in a small saucepan with 2 cups of water. Bring it to the boil. Reduce the heat to low and allow to simmer for 25 minutes, stirring occasionally. Once cooked, remove from heat and set aside.
  2. Heat oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Cover to keep warm.
  3. Add garlic, lemongrass and chili to pan. Cook, stirring for 2 minutes or until fragrant. Add kecap manis, fish sauce, lime juice and water. Stir to combine. Bring to the boil.
  4. Add chicken to the pan. Reduce heat to medium-low. Cover and simmer for 5 minutes. Turn chicken. Cook, uncovered, for a further 5 minutes or until chicken is cooked through and sauce thickens slightly.
  5. Meanwhile, place the baby bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the baby bok choy is just tender when pierced with the tip of a knife, about 6 minutes.
  6. Serve chicken and sauce with baby bok choy and rice, and sprinkle with coriander.
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