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Ingredients : 2 tablespoons
cooking oil
2
medium brown onions, chopped roughly
4 cloves
garlic, chopped finely
5 cm
fresh ginger, grated finely
3 stems
lemon grass (white part only), sliced very finely
2 teaspoons
green chili, chopped
500 g
chicken thigh fillets, sliced thinly
2 teaspoons
sugar
1 tablespoon
fish sauce
Fresh cilantro leaves, chopped finely to
garnish
Vietnamese mint, chopped finely to garnish
Method :
Heat up a wok with the oil and fry the
garlic, ginger, onion, lemon grass and chili. Stir fry for 5 minutes
over moderate heat or until the mixture is golden. Do not burn the
mixture. Increase heat to high, when the pan is very hot, add the chicken and
toss well. Sprinkle the sugar over the chicken and cook for about 5 minutes,
tossing regularly until the chicken is just cooked. Add the fish sauce, cook for another 2 minutes and serve
immediately, garnished with coriander and mint.
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