Cook Time: 20 minutes
Prep Time: 10 minutes
Ready In: 30 minutes
1 pound (500g) chicken thigh fillets
2 tbsp fish sauce (substitute: soy sauce)
2 1/2 cloves chopped garlic
1/2 onion wedged
1/2 tsp cracked pepper
1 tbsp sugar
A few drops of sesame oil
2 stalks lemongrass
1 Birds eye chili (a Southeast Asian chili; substitute - serrano or jalapeno)
2 tbsp vegetable oil
1 sprig of coriander chopped
1. Cut the chicken thigh fillets into small bite sized pieces. Slice lemongrass finely then dice finely, add half of the lemongrass to the chicken. Dice the chili, add half to the mix. Dice the garlic and add about 2 cloves to the mix.
2. Combine the mix with the fish sauce, pepper, sugar, and sesame oil and marinade in the fridge for at least 20 minutes, 2 hours if you have time, and overnight for the best results.
3. Heat wok to a medium heat; add oil, the remaining garlic, lemongrass, and chili. Sir till fragrant, when the lemongrass and garlic browns, add the chicken to the wok. Separate the pieces in the wok as you stir-fry it.
4. Stir-fry for 10 min, check the chicken regularly, the chicken is ready when the flesh is white throughout.
5. Add the onion towards the end of the cooking and let it soften slightly. Add a dash of fish sauce and give it one final stir before plating it up.
6. Garnish with coriander and serve with jasmine rice and a fish sauce and fresh chili dip.