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A fiery chicken dish


  • * 500g chicken
  • * 2 stalk lemongrass, chopped finely
  • * 2 heaped teaspoon sugar
  • * generou sprinkling of black peper and salt
  • * 2 tablespoon fish sauce
  • * 2 garlic clove, chopped fine
  • * 1 tablespoon chilli garlic sauce
  • * 1/3 cup peanut, crushed coarsely
  • * 1 tablespoon roasted sesame seed
  • * 1 tablespoon honey


  1. Cut the chicken into bite-sized chunks. Marinate in a mixture of lemongrass, sugar, salt, pepper, 1 tablespoon of the fish sauce and the garlic cloves. Leave for 20 minutes, covered, in the fridge
  2. In a wok at medium-high temperature, heat up oil plus 1 tablespoon chilli garlic sauce until it’s fragrant and the oil has started to redden.
  3. Add the chicken and its marinade and cook until the chicken is done.
  4. Add the remaining tablespoon fish sauce and swirl to make sure it’s absorbed.
  5. Add the crushed peanuts, the sesame and the tablespoon honey, wait for the honey to become liquid again, and mix well.
  6. Cook until golden.
  7. Garnish with coriander and serve with rice.

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