Ingredients

• 3 scallion (finely minced, green and white parts)
• 1 tablespoon Nuoc Mam
• 1 ½ tablespoon vinegar (mild or rice)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• For stir fry -
• 2 tablespoon peanut oil
• 2 small chili peppers (small red or green Thai peppers)
• 2 teaspoon sugar
• ½ cup chicken stock
• For garnishes -
• Sections of banana blossom
• ½ cup bean sprouts (rinsed)
• 1 bunch Chinese chives; onion chives (cut into 2 inch pieces)
• ½ cup peanuts (chopped small)
• 2 tablespoon or more fish sauce (Nuoc Mam or Nam Pla)
• 2 tablespoon coriander leaves (chopped)

Directions

• Directions
• Mix the chicken pieces with lemon grass, scallions, vinegar, Nuoc Mam salt and pepper.
• Set aside for at least 30 minutes, overnight is better.
• If the lemongrass is cut too thick you will have to remove the slices of lemon grass before you put it in the wok, if it is cut very thin it will cook well enough to eat it.
• Heat the wok, add the oil, when the oil is hot ass the chilies and the chicken pieces, stir and cook for 3 or more minutes.
• Stir and cook over medium heat until chicken no longer looks pink.
• Season with sugar and green chilies or white pepper.
• Add the chicken stock, toss over high heat to reduce fluid and to cook the chicken. Thicken if required.
• Serve in an oval shallow casserole.
• Garnish with Nuoc Mam, peanuts, quartered or sliced banana blossom, bean sprouts, powdered chili powder, sliced green chilies and coriander.