Thai Lemongrass Chicken

• 1 cup chicken, cut into bite sized pieces.
• 2 tablespoons of lime juice
• 2 tablespoons of fish sauce
• 2 tablespoons of chicken stock
• 1-2 teaspoon of freshly ground dried red Thai chilis
• 1 tablespoon of thinly sliced Thai chile peppers
• 1 teaspoon of sugar
• 4-5 lime leaves, shredded
• 1 tablespoon of sliced shallot (purple or red onion)
• 1 tablespoon thinly sliced garlic.
• 2 tablespoons sliced fresh lemongrass
• 2 tablespoons diced spanish onion
• 1 tablespoon of spring onion (scallion/green onion), thinly sliced

1. Mix the lime juice and fish sauce, and marinade the chicken for about an hour.
2. Pound the lemongrass with a mallet or meat tenderiser, and then very thinly slice it.
3. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, ground dried red Thai chilis and lemongrass, and stir fry until aromatic.
4. Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.
5. Serve with steamed Thai jasmine rice.
6. This dish can also be made with shrimp.

chicken, lime juice, fish sauce, chicken, chilis, peppers, sugar, lime, shallot, garlic, fresh lemongrass, spanish onion, onion

Taken from www.epicurious.com/recipes/member/views/thai-lemongrass-chicken-1223804 (may not work)