Vietnamese Lemongrass Chicken (Sa Ga)

• 1 Tablespoon Fish Sauce
• 2 cloves Garlic, Minced
• 2 Lemongrass, Minced
• 1 teaspoon Cornstarch
• 1/4 teaspoons Turmeric
• 300 grams Chicken Breasts
• Oil, As Needed For Cooking
• 1 Small Onion, Sliced
• 1 Red Bird Eye Chili, Chopped
• 200 grams Green Beans, Trimmed
• 1 cup Coconut Juice

1. Add fish sauce, garlic, lemongrass, corn starch and turmeric to a bowl.
2. Chop the chicken into bite size pieces and add to the bowl.
3. Marinate it for at least 1 hour in the fridge.
4. Add oil to a pan or wok and fry the onions on medium heat until translucent.
5. Add chilies and stir for a few seconds.
6. Add the chicken and fry until brown on all sides.
7. Add green beans, cover the pan, and cook for 1 minute.
8. Uncover, add the coconut juice and stir.
9. Cover the pan and cook for 5 minutes.
10. Serve immediately.

fish sauce, garlic, cornstarch, turmeric, chicken breasts, onion, red, green beans, coconut juice

Taken from tastykitchen.com/recipes/main-courses/vietnamese-lemongrass-chicken-se1baa3-gc3a0/ (may not work)