This is a simple stir fry dish ideally made with chicken thighs.This is an ideal week night dish as it is a quick and econonical dish to make. Serve it alongside a cooling green salad and a bowl of steaming jasmine rice.
Serves 4
Wendy Hutton
1 lb chicken thigh filets , cut into 1 3/4 ” pieces
1 tbs fish sauce
1 1/2 tbs sugar
1-3 large red chilis, ground to a paste
1/4 tsp freshly ground black pepper
1 stem lemongrass , tender inner part only , very thinly sliced
3 cloves garlic , very finely minced
1 tbs vegetable oil
1/2 cup chicken stock
1 heaped tbs tamarind juice
salt to taste
cilantro to garnish
Put chicken in a bowl and add fish sauce, sugar , pepper , chili , lemongrass, and half of the garlic , stirring to coat.Cover and marinade for 15 minutes.
Heat the oil in a wok 30 seconds. Add the remaining garlic and stir fry 5 seconds. Add marinated chicken and stir fry over high heat until it has turned brown about 2 minutes.
Reduce the heat and add the remaining sugar ,chicken stock and tamarind juice. Simmer until tender , stirring frequently about 3 minutes. Taste for salt . Transfer to serving dish and garnish with fresh coriander.
Filed under: asian, Chicken Tagged: | Asian chicken, Quick and easy, stir fried chicken with lemon grass chilies and tamarind, Vietnamese stir fry chicken, Wendy Hutton
