The freshness of the lemongrass and coriander combined with the sugar and chilli make this chilli chicken dish an absolute winner.
You Will Need:
500 g skinless chicken thigh fillets (we love Ingham)
2 tbsp fish sauce
1 tbsp caster sugar
1 tsp pickled chilli
2 cloves garlic, crushed
1 lemongrass stem, finely chopped
2 tbsp vegetable oil
1 small red chilli, sliced
½ small white onion, cut into wedges
½ cup chicken stock
Small handful of coriander leaves
Steamed jasmine rice to serve
Discard fat and cut chicken into bite sized pieces.
Mix fish sauce, sugar, pickled chilli, garlic, and half the lemongrass in a bowl until sugar dissolves. Fold chicken through marinade. Chill for 4 hours or overnight.
Place a large pan over medium heat add oil, chilli, and remaining lemongrass. Fry until lemongrass starts to brown then add chicken.
Stir to seal on all sides, add onion and fry for 2 minutes stirring.
Add stock and cover pan, reduce heat slightly and cook for 5 minutes.
Remove lid, increase heat and stir to reduce liquid slightly then turn out into a serving bowl.
Garnish with coriander and serve with rice.