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1 tbsp peanut oil
600g (1.3 lb) chicken thigh fillets, excess fat trimmed, cut into 3cm (1.2 inches) pieces
1 tbsp caster sugar
1/4 cup Vietnamese Style Lemongrass & Garlic
spring onion, sliced, to serve
fresh coriander sprigs, to serve
thinly sliced red chilli, to serve
steamed rice, to serve
Heat the oil in a wok over high heat. Add half of the chicken and stir-fry for 4 minutes or until golden. Use tongs to transfer to a plate. Repeat with the remaining chicken.
Add the sugar to the wok along with 2 tbsp water. Simmer for 5 minutes or until a caramel forms. Add the chicken and toss to coat. Add the Vietnamese Style Lemongrass & Garlic and 1/2 cup water. Reduce heat to medium and simmer for 20-25 minutes or until the water has evaporated and the chicken is sticky.
Serve the chicken topped with spring onion, coriander and chilli. Serve with steamed rice.
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