2 tbsp fish sauce
2 stalks fresh lemon grass
1/2 kg boneless chicken, cubed
3 cloves garlic, crushed
1/4 tsp freshly ground black pepper
1/2 tsp Thai chilli powder
2 tbsp sugar
1 tsp salt
4 tbsp peanut/olive oil

Method:

• Cut off the woody tops and bottoms of the lemon grass.
• Remove the outer two layers of the stalk and cut the tender middle part into one-inch lengths.
• Pound the lemon grass in a mortar.
• Combine crushed lemon grass, chicken, garlic, black pepper, ground Thai chilli, sugar, salt, and fish sauce in a bowl.
• Mix thoroughly and refrigerate for a couple of hours.
• In a wok over medium-high heat, add oil, heat for a minute and add the marinated chicken mixture.
• Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelised).
• Remove from heat and serve with fresh salad and rice.