Chicken with Lemongrass

Name: Chicken with Lemongrass
Yield: Serves 4-6
Cuisine: Asia
Ingredients: freshly ground black pepper, to taste; 2 lb/900 g skinned, boneless chicken breast, cut into bite-size pieces; 1 stem of lemongrass, very finely chopped; vegetable oil, for frying; 2garlic cloves, peeled and very finely chopped; 1fresh red chile, deseeded and sliced into fine strips; 2 tablespoons fish sauce; 3 tablespoons white sugar

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

The sharp flavor of lemongrass infuses the chicken, while the slightly caramelized finish gives it an almost sweet and sour flavor. The chile adds zing!

Ingredients

2 lb/900 g skinned, boneless chicken breast, cut into bite-size pieces
2

Asia
Starter
Main course
Gluten-free

Method

Mix together the garlic, lemongrass, fish sauce, 1 tablespoon of the sugar, and some pepper to make a marinade and mix in the chicken pieces. Let stand in the refrigerator for about 1 hour to infuse the flavors.

When the chicken has marinated, heat some vegetable oil in a large pan and sauté