Ingredients
Serves 4500 g chicken thigh fillets (free range), cut into bite size pieces
3 tbsp fish sauce
1½ tbsp sugar
2 lemon grass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chilli, finely diced
2 tbsp vegetable oil
1 brown onion, cut into wedges (or more if you like onion)
Handful snow peas
Handful broccoli cut into small florets
1 cup young coconut juice or 1 cup chicken stock
3 coriander sprigs for garnish
Method
In a mixing bowl combine fish sauce, sugar and mix until sugar has dissolved. Add half of the lemon grass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken then marinate it covered and refrigerate for 1 hour or overnight for a better result.
Bring a large saucepan or wok to medium heat, add oil and remaining lemon grass, garlic, chilli, and fry until fragrant and slightly brown.
Turn heat to high then add the chicken sealing all sides until browned, around 2 minutes on each side.
Now add coconut juice or stock, onions, broccoli and snow peas and cover with a lid, then cook on medium heat for a 5 minutes or until sauce has reduced by half.
Transfer to a bowl, garnish with coriander and eat with jasmine rice.