Thai Style Chicken

The exotic flavours of lemon grass, garlic and chillies are a mouthwatering combo.  I fell in love with this recipe probably 20 years ago thanks to Ken Hom.  It works really well with simple boiled rice and transports you to a beach side restaurant in Phuket.  Sorry, I got a bit carried away there.  Back down to earth Sonia.  Anyway, it looks like a lot of ingredients but it is really straightforward - honest.

Ingredients

450g skinless, boneless chicken thighs

1 stalk of fresh lemon grass

1 tbsp groundnut oil

1 onion, thinly sliced

2 tbsp chopped garlic

2 teasp salt

2 teasp lime zest

3 red chillies, deseeded and finely chopped

2 teasp sugar

Large handful fresh basil leaves

Optional, unsalted cashew nuts and broccoli.

Marinade 

2 teasp light soy sauce

2 teasp rice wine or dry sherry

1 teasp sesame oil

2 teasp cornflour.

Method

Cut the chicken into bite sized chunks and combine it in a bowl with the soy sauce, rice wine, sesame oil and cornflour.  Leave it to marinate for 20 minutes. 

Peel the lemon grass to reveal the tender whitish centre and cut into 5 cm pieces.  Smash the pieces with a rolling pin or back of a cleaver.  

Heat the wok until it is very hot.  Add the oil, then the chicken and stir fry for 5 minutes until the chicken is golden brown.  Remove the chicken and drain off the oil.  Return the chicken to the wok and add the remaining ingredients, except the basil leaves.  Continue to cook for another 8-10 minutes, stirring from time to time, until the chicken is cooked.  Add the basil leaves and give the mix a good stir.  Serve on a warm platter with boiled rice.