Ingredients

• 3 scallion (finely minced, green and white parts)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• For stir fry -
• 2 tablespoon peanut oil
• 2 small chili peppers
• 2 teaspoon sugar
• ½ cup chicken stock
• For garnishes -
• ½ cup peanuts
• 2 tablespoon Nuoc Mam-Fish sauce
• 2 tablespoon coriander leaves

Directions

• Directions
• Mix the chicken pieces with salt, pepper, lemongrass and scallions.
• Set aside for at least 30 minutes, overnight is better.
• Heat the wok, add the oil, when the oil is hot add the chicken pieces, stir and cook for 3 or more minutes.
• Add the chili peppers and stir and cook over medium heat until chicken no longer looks pink.
• Season with sugar and more of the black pepper, (or use white pepper at this step).
• Add the chicken stock stir for a few more minutes.
• Garnish with Nuoc Mam, peanuts and coriander.