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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.
VERY nice
Easy to make & simple ingredients. I added a tablespoon of soy sauce & a touch of fresh grated ginger as my son is a fan of both. Inhaled within minutes. Thank you Marion!!