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500g (1 lb) chicken thigh fillets, cut into roughly 3cm (1.2 inch) 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
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 leaves if using.
Light and fragrant
Beautifully light fragrant combination of flavours. Very easy to follow recipe. Definitely a keeper.
Amazing Caramel Goodness!!
Lovely deep caramelisation effect in the pan, especially with the pure magic when being served. Making this for dinner tonight and it will be delicious.
Easy & delicious
Made it exactly as written and it was really tasty. My only change next time would be to use a spicier chilli