- 600g boneless skinless chicken thigh and breast meat, cut into thick 3cm slices
- 2 1/2 Tbsp fish sauce
- 1 Tbsp soy sauce
- 2 tsp turmeric powder
- 1 1/2 tbsp brown sugar
- 2 tsp minced chilli
- 1/3 cup finely chopped lemongrass
- 2 Tbsp oil
- 1/3 cup water
- 2 tsp finely chopped lemongrass, for serving
Suggested wine match - 2013 Equinox Waipara Valley Chardonnay
This is a super-tasty way to cook chicken. If you love lemongrass, like I do, this is a must-try dish. If you don't have fresh lemongrass, it's no problem to use frozen. Served with steamed rice and lots of stir-fried greens, this is my idea of a quick, healthy, tasty dinner.
Marinate chicken in fish sauce, soy sauce, turmeric, brown sugar, chilli and half the lemongrass at room temperature for 10-15 minutes.
Heat oil in a large fry pan on medium-high heat. Stir-fry remaining lemongrass for 1 minute until fragrant.
Add marinated chicken and cook for 2 minutes on each side until lightly browned.
Add water, cover partially with a lid, lower heat and simmer for 10-15 minutes until chicken is cooked through and sauce has reduced.
Sprinkle extra lemongrass over the top and serve with steamed rice and green vegetables.