• [Asian]
• [Main Dishes]

Lemongrass Chicken

• Preparation Time20 mins
• Cooking Time 10 mins
• Source Women's Day

• 1 Tablespoon vegetable oil
• 500 Gram chicken thigh fillets  (sliced)
• 3 lemongrass stem  (white stem only, finely sliced)
• 2 red chilli  (long chillis, finely sliced)
• 2 garlic clove  (crushed)
• 500 Gram broccolini  (cut in half)
• 1/4 Cup water
• 2 Tablespoon fish sauce
• 1 Tablespoon caster sugar
• 1 Teaspoon black pepper  (cracked)
• 2 spring onion  (cut into 3 lengths)
• rice  (steamed)

1. In a wok or large fry pan, heat oil on high. Stir fry chicken in two batches for 3-4 mins each until well browned.
2. Reduce heat to medium. Stir fry lemongrass, chilli and garlic for 1 minute until fragrant. Then add broccolini, water, fish sauce, sugar and pepper. Increase heat to high and stir fry for 2-3 minutes until broccolini us bright green and just tender.
3. Remove from heat and toss spring onion through. Serve with steamed rice (or noodles).
4. NB: if you can't find fresh lemongrass stalks, you can substitute with 1 1/2 tablespoons of lemongrass herb paste. I would also guess that you can substitute broccolini with broccoli.