Ingredients:
Chicken Thighs – 250 gms, sliced
Lemongrass – 1/2 cup, white part only, finely chopped or crushed
Fish Sauce – 1/2 tblsp
Brown Sugar – 1/2 tblsp
Lime Juice – 1/2 tblsp
Garlic – 1 clove, crushed
Peanut Oil – 1/2 tblsp
Onion – 1, small, finely sliced
Water or Chicken Stock – 2 tblsp
Broccoli Florets – 1/2 cup
Egg Noodles – 200 gms
Mint Leaves – few, chopped, to serve
Method:
1. Mix the chicken, fish sauce, sugar, lime juice, lemongrass and garlic in a bowl.
2. Cover and keep the bowl in the fridge for 15 minutes.
3. Heat oil in a pan.
4. Stir-fry the chicken (reserve the marinade) for 2 minutes or until browned.
5. Add the onions and the marinade.
6. Stir-fry for a minute.
7. Add the chicken stock and simmer for a minute, covered.
8. Add broccoli and noodles.
9. Cook till the noodles are tender and cooked or for 2 to 3 minutes.
10. Garnish with mint leaves.
11. Serve.
