LEMON GRASS CHICKEN

Chicken is an affordable way to feed the whole family and although I had never cooked with lemongrass before and despite the kid's joking that lemon and grass for dinner didn't seem that appetising, this Lemon Grass Chicken certainly was a hit at our place with everyone wanting seconds. I think I will definitely have to double the recipe next time.

                                              LEMON GRASS CHICKEN


1 T Peanut Oil
600g Chicken Breast Fillets, thinly sliced
1 long fresh Red Chilli, thinly sliced diagonally
2 stems Lemon Grass, pale section only, finely chopped
2 T Fish Sauce
1 T Caster Sugar
3 Shallots, ends trimmed, thinly sliced diagonally
1/3 cup(55g) roasted Salted Peanuts, coarsely chopped
Steamed Rice, to serve




1. Heat the oil in a wok over high heat until just smoking. Add 1/3 of the
   chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon
   to transfer the chicken to a large plate. Repeat in 2 more batches, with the 
   remaining chicken, reheating the wok between batches.


2. Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until 
    aromatic.


3. Add the chicken, fish sauce, sugar and half the shallot to the wok and 
   stir-fry for 1 minute or until the chicken is heated through. Divide the 
   chicken mixture among serving plates. Scatter the peanuts and remaining
   shallot over the chicken. Serve with steamed rice.


COOKING HINTS FROM VON:


* I couldn't find Lemon Grass for this recipe so I bought one of the herb tubes of Lemon Grass available in the fruit and Vegie section of the supermarket.