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Ingredients
- 1 tablespoon fish sauce
- 3 teaspoons grated palm sugar (jaggery)
- 1 tablespoon peanut oil
- 2 teaspoons sesame oil
- 800 g (1 lb 12 oz) boneless, skinless chicken breasts, cut into strips
- 1 1/2 tablespoons grated fresh ginger
- 2 tablespoons finely chopped lemongrass, white part only
- 2 garlic cloves, finely chopped
- 2 tablespoons coriander (cilantro) leaves
- 2 limes, cut into wedges
Method
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 the second batch of chicken and then remove from the wok.
3. Add the ginger, lemongrass 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.
4. Stir in the combined fish sauce and palm sugar. Scatter with the coriander leaves and serve immediately with the lime wedges.
