- Chop the kaffir lime leaves and lemon grass until very fine. Add the garlic, shallots, spices, fish sauce, sesame oil and salt.
- Add the chicken breasts and rub the marinade all over the chicken. Cover and leave in the fridge for a few hours.
- Barbecue or cook under the grill for 5-7 minutes on each side. Rest for 3 three minutes before slicing.
- Serve with steamed long grain rice and mango papaya salad.
To steam rice, rinse 1½ cups of rice in warm water three times, cover with 2½ cups of water, add 1 tsp of sea salt, bring to the boil, cover with a lid and turn down to a low heat. Cook for 12 minutes then take off the lid, turn the heat up and cook for a further 3 minutes. Add 1 Tbsp of sesame oil and fluff up lightly with a fork.
Recipe from www.eatwell.co.nz