Ingredients:

1 cup chicken,cut into bite sized pieces.
2 tablespoons of lime juice
2 tablespoons of fish sauce
2 tablespoons of chicken stock
1-2 teaspoon of freshly ground dried red Thai chilies
1 tablespoon of thinly sliced Thai chili peppers
1 teaspoon of sugar
4-5 kaffir lime leaves, shredded
1 tablespoon of sliced shallot
1 tablespoon thinly sliced garlic.
2 tablespoons sliced fresh lemon grass
2 tablespoons diced yellow onion
1 tablespoon of spring onion (scallion/green onion),thinly sliced

Method

Mix the lime juice and fish sauce, and marinade the chicken for about an hour.

Pound the lemon grass with a mallet or meat tenderizer,and then very thinly slice it.

Heat a little oil in a wok or skillet to medium high heat,add the shallots,onions,garlic,ground dried red Thai chilies and lemon grass,and stir fry until aromatic.

Add the chicken and marinade and stir fry until it starts to change color.Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.

Serve with steamed Thai jasmine rice.

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