Lemongrass Chili Chicken

Ingredients:

·      ¼ cup fish sauce

·      1 ½ tbsp of Stevia (or sugar)

·      2 lemongrass stems, white part only finely diced

·      4 garlic cloves, minced

·      3 long red chillies, finely diced

·      5 birdseye chillies, finely diced

·      500g boneless, skinless chicken breast, cubed

·      2 tbsp grapeseed oil

·      1 cup (250ml) coconut water

·      1 onion, cut into wedges

Directions:

1. In a bowl, combine fish sauce and sugar. Mix until sugar has dissolved.  Add half the lemongrass, half the garlic, and half the chilli, and all of the chicken.

2. Toss the chicken to coat and marinate for at least 1 hour. 

3. Heat a large wok over medium heat.  Add oil and remaining lemongrass, chilli, and garlic.  Stir until lightly brown.

4. Increase heat to high and then add chicken.  Seal chicken by cooking about 5 minutes. 

5. Add coconut juice and onions.  Cover and cook for an additional 5 minutes or until the sauce has reduced by half. 

6. Serve with basmati rice.

Adapted from Feast Magazine.