Cut the chicken into bite-size serving
pieces. Slice the lemon grass and bruise with mortar and pestle. Finely
slice the scallions, including the green leaves. Mix the chicken with
pepper, lemon grass, salt and scallions. Set aside to stand for 30
minutes. Heat oil in a wok and when hot, add the chicken mixture and
stir fry for 3 minutes. Add chilies
and stir fry on medium heat for a further 10 minutes or until chicken no
longer looks pink. Season with
sugar and pepper and add peanuts. Stir well.
Add fish sauce and toss to distribute evenly. Then serve
with rice or noodles.