See how our Etihad Guest Ambassador Luke Nguyen makes this simple dish come to life.
3 tablespoons fish sauce
lemongrass stems, white part only, finely diced
garlic cloves, finely diced
long red chillies, finely diced
g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
tablespoons vegetable oil
ml (81/ 2 fl oz/1 cup) young coconut juice
onion, cut into wedges
Coriander (cilantro) sprigs, to garnish
a mixing bowl, combine the fish sauce and sugar and mix until the sugar has
dissolved. Add half the lemongrass, half the garlic, half the chilli and all of
the chicken. Toss the chicken to coat, then cover and marinate in the
refrigerator for 1 hour, or overnight for an even tastier result.
a large saucepan or wok over medium heat. Add the oil and the remaining
lemongrass, garlic and chilli and stir-fry for 1 minute, or until fragrant and
the heat to high, then add the chicken and seal for 2 minutes on each side, or
until browned all over.
add the coconut juice and onion. Cover and cook over medium heat for 5 minutes,
or until the sauce has reduced by half.
Transfer to a bowl, garnish with coriander and serve with steamed
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