500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes
4 Tbsp fish sauce
1 Tbsp white sugar
½ tsp cornflour (cornstarch)
1 lemongrass stalk, bruised and white part finely chopped
2 tbsp vegetable oil
5 garlic cloves, finely chopped
1 long red chilli, finely chopped
1 small onion, sliced
1 cup coconut water
1 long red chilli, finely sliced
steamed rice to serve
¼ cup roughly chopped coriander (cilantro) to serve (optional)
Combine the chicken, fish sauce, sugar, cornflour and half the lemongrass in a large bowl. Leave to marinate for 10 minutes.
Heat 1 tablespoon of the vegetable oil in wok over high heat. Add remaining lemongrass, garlic, chilli and onion and stir-fry for a minute. Push all the ingredients to the side to make a space for the chicken. Add the remaining 1 tablespoon of oil and then add the chicken. Spread the chicken out and allow to cook for 2-3 minutes or until starting to brown. Then stir-fry and toss everything together. Add the coconut water and simmer for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Serve the chicken with steamed rice and top with coriander leave if using.