500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes
2 Tbsp fish sauce
1 Tsp white sugar
1 Tsp cornflour (cornstarch)
1 lemongrass stalk, bruised and white part finely chopped
2 tbsp vegetable oil
5 garlic cloves, finely chopped
1 long red chili, finely chopped
1 small onion, sliced
1/2 cup of coconut water
1 long red chili, finely sliced
¼ cup roughly chopped coriander (cilantro) to serve (optional)
Combine the chicken, fish sauce, sugar, cornflour and half the lemongrass in a large bowl. Leave to marinate for 10 minutes.
Head wok using 1 tablespoon oil. Add chicken to spread out on one layer. Cook until light golden brown. About 2 minutes.
Heat 1 tablespoon of the vegetable oil in wok over high heat. Add remaining lemongrass, garlic, chilli and onion and stir-fry for a minute. Add chicken, then stir-fry and toss everything together.
Add the coconut water and simmer for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Servce hot.
By: Marion's kitchen
Developed by: Brin Xu