Lemongrass chicken with mangetout

The good thing about a stir fry is after you’ve chopped and sliced all the ingredients, the rest is easy peasy. This recipe requires minimal effort, you can easily whip it up in no time – making it a great midweek meal.

Serves 3-4

What you’ll need: 

3 tbsp. fish sauce

3 cloves garlic, chopped

1.5 tbsp. curry powder

pinch of salt

2 tbsp. plus 1.5 tsp. brown sugar

500g chicken thigh fillets, cut into 2cm pieces

2 tbsp. water

3 tbsp. cooking oil

3 fresh lemongrass stalks, finely chopped

1 shallot, roughy chopped

1 red onion, thinly sliced

2 chillies, finely chopped

125g mangetout

Let’s kook:

1) In a bowl, mix together the fish sauce, garlic, curry powder, salt and 1.5 tsp. of the sugar. Add the chicken and leave to marinate.

2) In a small saucepan, place the 2 tbsp. of sugar with 2 tbsp. of water and simmer over medium heat, stirring until the sugar is dissolved and turns caramel in colour. Remove from the heat and set aside.

3) Heat the oil in a frypan, add the lemongrass and fry for about 3-5 mins until fragrant.

4) Add the shallots.

5) Then the red onions and fry until soft.

6) Add the chillies.

7) Add the chicken. Stir until chicken is cooked through then add the caramel.

8) Throw in the mangetout and stir for a further 2-3 minutes.

9) Serve with rice and enjoy.

Till next time…Outskies!

Srey x

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