Lemongrass Chicken with Lemon Basil, Greens and Coconut Rice

Steps

1. Combine rice, coconut milk, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
2. Pat chicken dry with paper towels and slice into 1cm-thick strips. Combine with lemongrass paste in a medium bowl. Leave to marinate for at least 15 minutes at room temperature.
3. While rice is cooking, prepare vegetables; trim ends from beans and slice 3cm; trim bottom 2cm off bok choy stem, then slice thinly, keeping white stem and green leaves parts separate. Pull tough stringy stem and fibre from snow peas.
4. When rice is steaming, heat a drizzle of oil in a wok or large fry-pan on high heat. Season chicken with salt and stir-fry, in batches, for 3–4 minutes until browned and just cooked through, adding more oil if needed. Remove from pan and set aside, covered. Wipe out pan and return to heat.
5. Add a drizzle of oil to pan on high heat. Stir-fry beans and snow peas for 1–2 minutes. Add bok choy (white part only) and stir-fry a further 30–60 seconds then add remaining bok choy (green leaves) and cook a further 30–60 seconds until just wilted. Turn off heat then toss greens with sesame oil and soy sauce.
6. Spoon ¾ cup cooked coconut rice per person onto plates with lemongrass chicken and greens. Garnish with lemon basil.