Heather Mills' Vegan Lemongrass Chicken Style with Coconut Rice

Back in July, Heather Mills gave her newly opened V Bites restaurant some publicity by showing up on the This

Morning show on Britain's iTV.

Besides explaining the differences between being a vegetarian and a vegan, Mills also cooked up a spicy Thai

dish. This could serve as an excellent main course for your meat-free Thanksgiving.

Ingredients

2 Tbsp braggs sauce 

3 garlic cloves 

1 tbsp curry powder 

½ tsp salt 

2 tbsp sugar and 1 1/2 tsp sugar 

2 x packets of VBites chicken style pieces 

3 tbsp water 

2 tbsp cooking oil 

2 fresh lemongrass stalks, tenderise inner white bulbs and mince (do not use green stalks) 

1 large shallot thinly sliced 

1 ½ chillies seeded and minced 

1 Scallion for garnish

Generous cup of ground almonds

1 -2 tbsp freshly squeezed lemon juice

Salt & pepper to taste

2 packets VBites chicken style pieces

Coconut rice

2 cups white jasmine rice 

2 cups coconut milk 

1 ¾ cups of water 

½ tsp salt 

½ tsp vegetable oil

1. In a bowl combine sauce, garlic, curry powder, salt and 1 ½ tsp of sugar

2. Add chicken style pieces and coat

3. In a small skillet, mix the remaining sugar with 1 tbsp water and cook over high heat until sugar is dissolved

3. Cook without stirring until deep amber forms

4. Remove from heat and stir in remaining 2 tbls of water. Transfer to a bowl

5. Heat a wok over high heat

5. Add the oil and heat until shimmering

6. Add the lemongrass, shallot, chillies and stir fry until fragrant

7. Add the coated chicken style pieces and cook through.  Do not over cook

8. Transfer onto a bed of coconut rice and top with scallion

Method for coconut rice

1. Choose a pot with a tight fitting lid

2. Rub oil over the base of pot.

3. Place rice, coconut milk, water and salt in pot on stove over medium to high heat. 

Stir well

4. Continue to stir occasionally until coconut water comes to a gentle boil

5. Once coconut water has begun to gently bubble, stop stirring and turn down the heat to medium low

6. Place the lid askew on the pot, allowing some of the steam to escape

7. Cook this way for approx 20 mins, until the rice has almost absorbed all of the coconut water

8. Turn off the heat, but leave on burner

9. Cover pot with the tight fitting lid and allow to rest for 5 – 10 mins. Serve.