boned and skinned chicken fillet, cut into
bite sized slices or cubes
finely chopped lemon grass
small onion, sliced
small red chilies, seeded and chopped
salt and freshly ground black pepper
Mix chicken with salt, pepper,
garlic, lemon grass, sugar, chili sauce and 1 tablespoon fish sauce
and marinate for 30 minutes.
Heat oil in a wok of frying pan and
stir fry onion slices for about 1 minute until opaque. Add chicken pieces, stir to
separate them, then add remaining fish sauce and cook for 2-3
minutes until color of chicken changes.
Add 55 ml water to marinade bowl to
rinse out, then add to chicken. Bring to the boil and cook for 1
minute. Garnish with chopped chilies and
serve with rice noodles.
Note - Firm white fish, pork or cubes of tofu
can be cooked by the same method. Chicken stock can be used to rinse out
the marinade bowl instead of water.