Ingredients:
2 tablespoons fish sauce
2 teaspoons sugar
2 tablespoons vegetable oil
2 stalks lemongrass, outer leaves removed and stalks finally ground
2 cloves garlic, peeled and minced
4 boneless chicken thighs
1 birds eye chiles or 1 Thai red chili peppers, seeded and thinly sliced diagonally ( or more)
Directions:
Optional: Scallion oil and Fish Dipping Sauce (Nuoc Cham).
I have put up these sauces seperatly but I highly recomend them.
Mix the fish sauce and sugar until the sugar is disolved.
Stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic.
Add the chicken pieces, makeing sure to coat pieces well and evenly.
Allow the chicken to maranate in the mixture for 2 hours in the refrigerator.
(Varation: you can also use breast of chicken. Slice the chicken against the grain, and let it maranate for only 30 min. Stir fry chicken as in Step 2 until it’s fully cooked{about 5 min}) Heat the remaining oil in a wok or nonstick pan on high heat.
When cooking chicken, add chili until the chicken is cooked through.
Serve with Scallion oil and Nuoc Cham on the side w/ Rice.
Servings: 2-4
Time preparation: 60 min.
Time total: 67 min.