Ingredients

• 2 lemongrass stalks
• finely chopped
• 1 red chilli
• deseeded and finely chopped
• 2 garlic cloves
• peeled and finely chopped
• 1 tbsp Thai fish sauce
• 350g/12oz chicken thigh meat
• cut into bite-sized chunks
• 1 tbsp sunflower oil
• 100ml/3½fl oz chicken stock
• 1 tbsp caster sugar
• ½ small head of broccoli
• cut into small florets
• small handful fresh mint
• basil and coriander leaves
• to garnish (optional)
• steamed rice
• to serve

Directions

• In a bowl
• combine the lemongrass
• chilli
• garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix
• reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes.
• Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture and stir-fry for about one minute until fragrant. Then add the marinated chicken and stir-fry for 4-5 minutes
• or until the chicken pieces have a nice colour on all sides. Add the broccoli and stir-fry for another minute.
• Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes
• or until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs.