Cook Book Recipe

Ingredients

1-tablespoon fish sauce
3-tablespoons grated palm sugar
1-tablespoon peanut oil
2-teaspoons sesame oil
800g chicken breast fillets, cut into strips
2-tablespoons finely chopped lemon grass, white part only
112- Tablespoons julienne fresh ginger
2-cloves garlic, finely chopped
2-tablespoons fresh coriander leaves
2-limes cut into wedges

Procedure

1. Place the fish sauce and palm sugar in a small bowl and stir until all the sugar has dissolved
2. Heat a large wok until very hot, add half the combined oils and swirl to coat. Add half the chicken and stir-fry for 4 minutes, then remove. Repeat with the remaining oil and chicken and. add the lemon grass, ginger and garlic to the wok, and stir-fry for 1-2 minutes, then return all the chicken to the wok and stir-fry for 2 minutes more.
3. Stir in the combined fish sauce and palm sugar. Scatter with the coriander leaves and serve immediately with noodles or rice and the lime wedges.