Lemongrass Chicken Stir-Fried

• 2 tsp fish sauce
• 1 tbsp sugar
• 1 tbsp soy sauce
• 2 tbsp mustard seed oil (or other cooking oil)
• 1 None red onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 stalk lemongrass, white part only, finely chopped
• 4 None long red chilies, seeded, finely chopped
• 1 1/3 lbs boneless chicken thighs, trimmed, thinly sliced
• None None Tomato, chopped, to serve
• None None Cucumber, chopped, to serve
• None None Lemon wedges, to serve
• None None Steamed rice, to serve

1. In a small bowl, combine fish sauce, sugar, soy sauce and 1 tbsp water. Set aside.
2. Heat a wok on high. Add oil and stir-fry onion and garlic for 1 min, until fragrant. Add lemongrass and chili and stir-fry for another 30 secs, until fragrant.
3. Add chicken and stir-fry for 2-3 mins, until browned. Stir sauce mixture, add to chicken and stir fry for another 5 mins, until chicken is cooked through and sauce caramelizes slightly.
4. Combine tomato and cucumber and season to taste. Serve stir-fried chicken with tomato and cucumbers, lemon wedges and steamed rice.

fish sauce, sugar, soy sauce, oil, red onion, garlic, stalk lemongrass, long red chilies, chicken thighs, tomato, cucumber, lemon wedges, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/26981 (may not work)