Halwai September 19, 2020

Ingredients:

• 1.5 cups of boneless and skinless Chicken breasts, cut in 1.75 inch cubes
• 4 tbsp vegetable oil
• 2 stalks of lemongrass, chopped (inner white stalk and bulb only)
• 1 red onion, finely chopped
• 2 tsp garlic, minced
• 2 tbsp Rice Vinegar diluted in 2 tbsp water
• 1/2 cup – Thai stir-fry sauce
• 1 large jalapeno, chopped and de-seeded
• 5 small green chillies, finely chopped
• 1 tbsp Oyster sauce
• Salt and pepper to taste

Method:

  1. In a medium bowl, coat the chicken pieces with 2 tbsp of oil, salt and pepper.
  2. Stir fry until browned. Remove from heat.
  3. Add 2 tbsp of oil to wok.
  4. Fry onion, garlic, and lemongrass until a nice aroma arises.
  5. Add green chillies, jalapeno, stir-fry sauce, and 4 tbsp diluted vinegar and boil.
  6. Add chicken and oyster sauce and heat through.
  7. Serve hot with plain white rice.