Lemongrass chilli chicken Thai style

Lemongrass chilli chicken in thai style 

Chicken cooked with lemon grass, other spices and young coconut milk. Cooking time is 10-15 minutes and serving for 4.

Ingredients

Chicken thigh fillets cut into bite-size pieces		500 g
Fish sauce		¼ cup
Sugar		1 ½ tablespoons
lemongrass stalks, white part only, finely diced		2
Garlic cloves, finely diced		2
Long red chillies, finely diced		2
Vegetable oil		¼ cup
Young coconut juice		1 cup
Onion, cut into wedges		½  medium
coriander sprigs, to garnish		3

Method

First combine fish sauce and sugar in a mixing bowl, and mix until sugar has totally dissolved. Add half of lemongrass, half of the garlic, half of the chilli and the chicken. Coat the chicken nicely, then cover and marinate it in the refrigerator for 2-3 hours or overnight for a better result.

Bring a wok to medium heat and then add oil and remaining lemongrass, garlic and chilli and fry until fragrant and slightly brown.

Turn heat to high and then add the marinated chicken and Cook for about 2 minutes from both sides, until sealing all over.

Add coconut juice and onion. Then cover with a lid and cook on medium heat for 5 minutes or until sauce has reduced by half.

Transfer chicken to a bowl, garnish with coriander and serve with basmati rice.