Serves 4
Directions
- 1Remove the skin from 500g of chicken thighs and cut them into 2cm thick pieces.
- 2Crush one lemongrass to release its flavor, finely chop the thick part of the stem and cut the green part in two.
- 3Put the chopped lemongrass with the chicken, add the zest of a green lemon, 1/4 c à c of salt, 1/4 c à c of ground pepper, 1/2 c à s of fish sauce, 1/2 c à s of light soy sauce, 1/2 c à s of cornstarch and 1 c à s of sunflower oil.
- 4Mix well and set aside.
- 5Cut one onion into pieces, half a pepper, two sweet peppers or mini peppers. Mince 4 cloves of garlic.
- 6Prepare one c à s of green lemon juice and some basil leaves.
- 7Heat a pan over high heat, when it is hot, add 2 c à s of sunflower oil.
- 8When the oil is hot, add the pieces of marinated chicken, spread them well, add the two pieces of lemongrass and let it seize for 2 minutes.
- 9Turn and leave for another 2 minutes.
- 10Add the garlic and onion, stir for 30 seconds.
- 11Add 1 c à s of sugar, the lemon juice and 1 c à s of fish sauce, stir for one minute.
- 12Add the pepper and sweet pepper, stir for one minute.
- 13Add the basil, stir briefly and cut the heat.
- 14Serve the chicken and garnish with rice and cucumber.
Ingredients
- 500 g hauts de cuisse de poulet
- 1 citronnelle
- 1 zeste d’un citron vert
- 0.25 c à c sel
- 0.25 c à c poivre moulu
- 0.5 c à s sauce de poisson
- 0.5 c à s sauce soja claire
- 0.5 c à s fécule de maïs
- 1 c à s huile de tournesol
- 1 oignon
- 4 gousses d’ail
- 0.5 poivron
- 2 piments (oiseau ou doux) ou mini poivrons
- 1 c à s jus de citron vert
- 1 c à s sucre
- 1 c à s sauce de poisson
- feuilles de basilic thaï ou commun
- 2 c à s huile de tournesol
Equipment
wokknife
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