Chicken With Mange tout

3 tablespoons vegetable oil

3 cloves garlic, chopped

1 dried red chili, seeded and chopped

3 red shallots, chopped

2 tablespoons lime juices

2 teaspoons fish sauce

350 g chicken, finely chopped

2 stalks lemon grass, chopped

1 kaffir lime leaf, sliced

175 g mange tout

2 tablespoons coarsely ground brown rice

3 spring onions, chopped

chopped coriander leaves, to garnish

Method :

In a wok, heat 2 tablespoons oil, add garlic and cook, stirring occasionally, until lightly browned. Stir in chili, shallots, lime juice, fish sauce and 4 tablespoons water. Simmer for 1-2 minutes, then stir in chicken, lemon grass and lime leaf. Cook, stirring, for 2-3 minutes until chicken is just cooked through. Transfer to a warmed serving plate. Return chicken to wok. Add rice and spring onions. Heat for about 1 minute, then transfer to serving plate. Garnish with chopped coriander.

Serves 3-4