Lemongrass Chicken
  • 1Tbsp peanut oil
  • 6 chicken breaststhinly sliced
  • 1 red chilithinnly sliced
  • 2stems lemongrasspale section only, finely chopped
  • 2Tbsp fish sauce
  • 1Tbsp sugar
  • 3 shallotsthinly sliced
  • 1/3cup peanutschopped
  • ricefor serving
  1. Heat the oil in a wok over high heat until just smoking. Add one-third of the chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer the chicken to a large plate. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.
  2. Add the chili and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
  3. Add the chicken, fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through. Divide the chicken mixture among serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.