Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon fish sauce
  • 3 teaspoons grated palm sugar (jaggery)
  • 1 tablespoon peanut oil
  • 2 teaspoons sesame oil
  • 800 g (1 lb 12 oz) boneless, skinless chicken breasts, cut into strips
  • 1 1/2 tablespoons grated fresh ginger
  • 2 tablespoons finely chopped lemongrass, white part only
  • 2 garlic cloves, finely chopped
  • 2 tablespoons coriander (cilantro) leaves
  • 2 limes, cut into wedges

Instruction

  • <p><strong>1.</strong> Place the fish sauce and palm sugar in a small bowl and stir until all the sugar has dissolved.</p> <p><strong>2.</strong> Heat a large wok until very hot, add half the combined oils and swirl to coat. Add half the chicken and stir-fry for 4 minutes, then remove. Repeat with the remaining oil and the second batch of chicken and then remove from the wok.</p> <p><strong>3.</strong> Add the ginger, lemongrass and garlic to the wok and stir-fry for 1-2 minutes, then return all the chicken to the wok and stir-fry for 2 minutes more.</p> <p><strong>4.</strong> Stir in the combined fish sauce and palm sugar. Scatter with the coriander leaves and serve immediately with the lime wedges.</p>