Stir-fried Chicken with Lemongrass and Chilli
Ingredients (Serves 4)
1 tablespoons, vegetable oil
2 cloves garlic, finely chopped
1/2 red onion, thinly sliced
2 tablespoons finely chopped lemongrass, white part only
4 fresh long red chillies, finely chopped
500g chicken thigh fillets, thinly sliced on the diagonal
1/2 cup stir-fry sauce
Steamed rice, sliced fresh tomatoes and cucumber to serve (optional)
Method
Heat a wok over high heat (don’t let it get too hot), then add oil.
Add garlic and cook for 15 – 20 seconds, add onion and cook for another 1 – 2 minutes, then add lemongrass and chilli and toss for 30 seconds or until fragrant.
Add chicken and toss to combine. Add stir-fry sauce and continue tossing for another 1 – 2 minutes or until chicken is cooked through and sauce is caramelised.
Serve on steamed rice with sliced tomatoes and cucumber, if using, to the side.
