Take a culinary trip to Vietnam with this delicious zesty dish!

SERVES • TOTAL TIME 1 HR

INGREDIENTS

FOR THE LEMONGRASS PASTE

• Ginger 2 tbsp
• Garlic cloves, minced 6
• Lemon grass 2 stalks
• Honey 2 tbsp
• Lime juice ¹/4 cup
• Fish sauce 2 tsp
• Oil 2 tbsp

FOR THE SWEET STICKY SAUCE

• Brown sugar ¹/4 cup
• Soy sauce ¹/4 cup
• Rice vinegar 2 tbsp
• Garlic clove, minced 1
• Ginger peeled and minced 1 cm

FOR THE MANGO AND CHILLI SAUCE

• Canned mango 1 x 410 g
• Coriander 30 g
• Parsley 20 g
• Oil 2 tbsp
• Lime juice 3 tbsp
• Garlic clove, peeled and chopped 1
• Red chilli 1

TO SERVE

• Sesame seeds, toasted 1 tbsp
• Spring onion, chopped, 1
• Handful of coriander
• Lime, cut into cheeks 1

FOR THE LEMONGRASS PASTE

1. Blend all the ingredients, except the oil, together in a blender or a food processor.
2. Toss the chicken thighs with the lemongrass paste until they’re well coated. Set aside to marinate for 30-40 min.
3. Heat the oil in a pan over medium. Cook the chicken in two batches so as not to overcrowd the pan. Cook on each side for 5-8 min until golden brown. Place half the chicken thighs in the hot skillet and leave undisturbed for 5 min. Then, flip the chicken pieces and cook until cooked through, about 8 more min. Repeat with remaining chicken thighs.

FOR THE SWEET STICKY SAUCE

1. Combine all the ingredients together in a pot and bring to a simmer over a medium heat. Simmer for 5-6 min or until the sauce thickens.

FOR THE MANGO AND CHILLI SAUCE

1. Combine all the ingredients together in a blender and blend on high until all ingredients are well combined.

TO SERVE

1. Serve the chicken topped with the sweet sticky sauce, toasted sesame seeds, spring onion, handful of coriander and lime cheeks. Top with the mango and chilli sauce.

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