Lemongrass Chicken Stir Fry

500g chicken thighs, cut into chunky pieces
2 stalks lemongrass
1 thumb-sized fresh turmeric
1 thumb-sized ginger
4 garlic cloves
2 spring onions
1 red chilli
4 kaffir lime leaves
½ onion, sliced
Handful Thai basil leaves
2 tablespoons vegetable oil

The Sauce
100ml chicken stock
1 tablespoon fish sauce
1 tablespoon light soy sauce
½ tablespoon palm sugar

PREPARATION

1. Roughly chop the lemongrass, turmeric, ginger, garlic, spring onions, half the chilli and finely sliced kaffir lime leaves, then pound them into a fragrant paste using a pestle and mortar.
2. In a bowl, mix the chicken stock, fish sauce, light soy sauce and palm sugar until the sugar dissolves to make the stir-fry sauce.
3. Cut the chicken thighs into chunky bite-sized pieces and mix with a spoonful of the lemongrass paste and a little of the prepared sauce to lightly marinate.

COOKING

1. Heat a wok over high heat until smoking, add the vegetable oil and swirl it around to coat the surface evenly.
2. Lay the chicken into the wok in a single layer and sear for 1–2 minutes without moving it, allowing a golden crust to develop.
3. Turn and toss the chicken until lightly browned all over, then push it to the sides of the wok to create space in the centre.
4. Add the remaining lemongrass paste and the sliced onion into the centre of the wok, stir frying until fragrant before folding the chicken back through.
5. Continue cooking until the onions begin to soften, then increase the heat so the wok becomes very hot again.
6. Pour the prepared sauce around the edge of the wok and allow it to bubble vigorously, coating the chicken as it reduces into a glossy glaze.
7. Add the remaining whole kaffir lime leaves and toss everything together until most of the liquid has evaporated and clings to the chicken.
8. Stir through the Thai basil leaves and allow them to wilt gently from the residual heat while adding the remaining sliced chilli if desired.
9. Transfer to a serving plate and serve immediately with steamed jasmine rice.

School of Wok Tips

• Marinating the chicken with a little of the paste creates an extra layer of flavour.
• Leave the chicken undisturbed initially to achieve a good sear.
• Pour the sauce around the edge of the wok rather than directly onto the chicken for better caramelisation.
• Add Thai basil at the very end to preserve its fresh aroma.

FAQs

Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier and are more forgiving during stir frying.

Why use fresh lemongrass instead of dried?
Fresh lemongrass provides a brighter citrus aroma and more authentic flavour.

What can I serve with this dish?
It's best served with steamed jasmine rice or rice noodles to soak up the fragrant sauce.