Stir-Fried Lemon Grass Chicken Recipe

Lemon Grass : This long, grass-like herb has a citrus aroma and taste. Trim the base, remove the tough outer layers and finely slice, chop and pound the white interior. For pastes and salads, use the tender, white portion just above the root. The whole stem, trimmed, washed and bruised with the back of a knife, can be added to simmering curries and soups (remove before serving). Dried lemon grass is rather flavorless, so you may prefer to use lemon rind, although either is a poor substitute for the real thing.

Ingredients : Serves 4

2 tablespoon

2

4 cloves

5 cm

3 stems

2 teaspoons

500 g

2 teaspoons

1 tablespoon

1 sprig

Oil

Medium brown onions, roughly chopped

Garlic, finely chopped

Fresh ginger, finely grated

Lemon grass (white part only), very finely sliced

Green chili, chopped

Chicken thigh fillets, thinly sliced

Sugar

Nuoc cham sauce

Fresh coriander (cilantro) leaves or mint leaves, for garnishing

• Heat the oil in a heavy based frying pan or wok.

• Add the onion, garlic, ginger, lemon grass and chili. Stir for 3 50 5 minutes over medium heat until the mixture is lightly golden. Take care not to burn the mixture or it will become bitter.

• Increase heat to high. When the pan is very hot, add the chicken and toss well. Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked.

• Add the Nuoc Cham sauce, cook for another 2 minutes and serve immediately, garnished with coriander (cilantro) leaves or mint leaves.