Ingredients

500g chicken, bite sized

2 tbsp minced lemongrass
2 tbsp minced garlic
3 tbsp fish sauce
1½ tbsp sugar
1-2 tsp diced red chili
½ tsp salt (optional)

1 medium onion, cut into wedges

1 tbsp vegetable oil

chili flakes or corriander to garnish

Directions

Mix the followings for the marinade

1 tbsp minced lemongrass

1 tbsp minced garlic

3 tbsp fish sauce

1½ tbsp sugar

1-2 tsp diced red chili

½ tsp salt (if to be served with rice)

-Add in chicken and mix well. Let marinate for at least 1 hour or overnight in the fridge.

-In a large wok/pan on high heat, add 1 tbsp vegetable oil and 1 tbsp minced lemongrass and 1 tbsp minced garlic and fry until fragrant. Then add in the marinated chicken and stir well until the chicken is no longer pink.

– Cover the lid and cook under medium heat for 5-10 mins depending on chicken type and size.

– Open the lid and stir for another 2-3 minutes.

– Add in onion wedges and stir for another 1-2 minutes until onion turns quite translucent.

– Transfer to a plate, garnish with more chili flakes or corriander.

– Served with hot steamed rice.(or with beer as drinking food)

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