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step 1: Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.
Step 2: Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.
Step 3: Meanwhile, cook the rice according to packet instructions. Keep warm.
Heat 2 teaspoons oil in a wok or large pan over medium-high heat. Add half the chicken and cook, turning, for 5-8 minutes until browned and sticky. Repeat with remaining 1 teaspoon oil and chicken
Step 4: Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.
Step 6: Spoon rice into serving bowls and serve topped with chicken and reserved sauce.