Lemongrass Chilli Chicken

sbs.com.au

AmySloc

60 ml (¼ cup) fish sauce

1½ tbsp sugar

2 lemongrass stalks, white part only, finely diced

4 garlic cloves, finely diced

2 long red chillies, finely diced

500 g chicken thigh fillets, cut into bite-size pieces

60 ml (¼ cup) vegetable oil

250 ml (1 cup) young coconut juice

½ onion, cut into wedges

3 coriander sprigs, to garnish

jasmine rice, to serve

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

Directions at sbs.com.au

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