Step 1

Preheat oven to 220°C. To make the lemon grass paste, place coriander, lemon grass, chillies, peanut oil, sesame oil, garlic, ginger, lime rind and juice in the bowl of a food processor. Process until a paste forms (or pound in a mortar and pestle). Transfer to a shallow freezerproof container. Add chicken and turn to coat. Cover and place in the fridge until required. (To freeze chicken, see notes.)

Step 2

Preheat a lightly oiled barbecue plate, chargrill or grill on high. Add the chicken and cook, skin-side down for 2 minutes or until browned. Transfer to a shallow ovenproof dish with any remaining paste. Bake in preheated oven for 15 minutes or until cooked through.

Step 3

Meanwhile, heat peanut oil in a wok over medium heat. Add almonds and stir-fry for 2 minutes or until golden. Transfer to a plate. Add snake beans and garlic to wok. Stir-fry for 5 minutes or until beans are just cooked and bright green. Return almonds to wok and toss until combined.

Step 4

To serve, use poultry shears or a sharp knife to cut each chicken breast crossways into 4 pieces. Place stir-fried snake beans on serving plates and top with chicken.