My daughter is a big fan of South East Asian cooking. Thai and Vietnamese cuisines are very popular in Australia. This chicken stir-fry is a copy of my daughter’s stir-fry. The sauce is a bit too sweet for me, buy my daughter says I always complain the sweetness of food at any Thai restaurants and this is the right sweetness. You would wish to reduce the amount of sugar in this recipe.
Chicken Thigh Fillets 500 to 600g *cut into small pieces
Large Onion 1 *thinly sliced
Canola Oil 1 tablespoon
Lemon Grass 2 tablespoons *finely chopped, ‘Lemon Grass Paste’ is OK
Garlic 2 cloves *finely chopped
Chilli 1 to 2 *finely chopped, OR Chilli Flakes as required
Sugar 2 tablespoons
Fish Sauce 2 tablespoons
- Place all the sauce ingredients in a bowl and mix well.
- Heat Oil in a frying pan or wok over high heat, cook Chicken and Onion.
- Add the sauce and cook, stirring well, until the chicken pieces are cooked through. Serve with freshly cooked rice.
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