Vietnamese lemongrass chilli chicken

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Lemongrass15 g
• Chili pepper1
• Garlic1 clove
• Onion60 g
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Turmeric1 pinch
• White rice65 g
• Cucumber100 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, fish,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile remove the outer leaves of the lemongrass and finely chop the white part. Cut the chicken thighs into 3 cm pieces and mix with the lemongrass, turmeric, half the fish sauce and the brown sugar; leave for 10 minutes.
3. Cut the onion into wedges, chop the garlic, slice the chilli and slice the washed cucumber.
4. Heat the groundnut oil in a wok or frying pan over medium-high heat and fry the chicken for 8 minutes, turning, until well browned and cooked through.
5. Add the onion, garlic and chilli with the remaining fish sauce and stir-fry for 2 minutes, until the onion is just soft.
6. Serve with the rice and sliced cucumber.