Lemongrass & Chilli Chicken Stir-fry

Name: Lemongrass & Chilli Chicken Stir-fry
Yield: 4 servings
Cuisine: British
Ingredients: 500-600 g Chicken Thigh Fillets 500 to 600g *cut into small pieces; 1 Large Onion *thinly sliced; 1 tablespoon Canola Oil; <Sauce Ingredients>; 2 tablespoons Lemon Grass OR ‘Lemon Grass Paste’ *finely chopped; 2 cloves Garlic *finely chopped; 1-2 Chilli *finely chopped, OR Chilli Flakes as required; 2 tablespoons Sugar; 2 tablespoons Fish Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

My daughter is a big fan of South East Asian cooking. Thai and Vietnamese cuisines are very popular in Australia. This chicken stir-fry is a copy of my daughter’s stir-fry. The sauce is a bit too sweet for me, buy my daughter says I always complain the sweetness of food at any Thai restaurants and this is the right sweetness. You would wish to reduce the amount of sugar in this recipe.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500-600 gChicken Thigh Fillets 500 to 600g *cut into small pieces
1Large Onion *thinly sliced
1 tablespoonCanola Oil
<Sauce Ingredients>
2 tablespoonsLemon Grass OR ‘Lemon Grass Paste’ *finely chopped
2 clovesGarlic *finely chopped
1-2Chilli *finely chopped, OR Chilli Flakes as required
2 tablespoonsSugar
2 tablespoonsFish Sauce

Saved

Steps

1

Combine all the sauce ingredients in a bowl.
2

Heat Oil in a frying pan or wok over high heat, cook Chicken and Onion. Add the sauce and cook, stirring well, until the chicken pieces are cooked through.
3

Serve with freshly cooked rice, and plenty of Coriander leaves if you enjoy them.