Lemongrass Chile Chicken

Ingredients

-Chicken thighs (sliced)2 large

-Lemongrass stalks (diced) 2

-Green chilli pepper1

-Shallots (chopped)2

-Garlic cloves (diced)4

-Onion (diced)½ cup

-Green onions (chopped)6

-Cactus sugar½ tbsp

-Fish sauce3 tbsp

-Vegetable oil3 tbsp

-Be Coconut Water1 cup

-Cilantro (chopped)1 tsp

-Steamed jasmine rice

Preparation

Prepare the marinade in a medium bowl by combining the sugar and fish sauce, and mix until the sugar has dissolved. Split the following ingredient portions in half: lemongrass, garlic and green chili peppers. Add to the marinade and mix. Place sliced chicken in bowl and coat with marinade. Cover bowl and refrigerate for at least 1 hour. In a medium-heated, oiled pan or wok, cook the second half of the lemongrass for 1 minute. Add remaining garlic and green chilies. Add shallots and onion and fry until ingredients have slightly browned. Turn the heat to high and add marinated chicken slices. Cook on all sides until brown. Add coconut water, and cover with a lid. Turn the heat back down to medium and let the ingredients simmer for 5 minutes. Drain excess sauce and pour over steamed jasmine rice. Garnish with cilantro.

(Courtesy: Be Coconut)