Malaysian Spicy Lemongrass Chicken

Ingredients:

• 1 lb chicken thighs, thinly sliced

• 2 stalks lemongrass, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2-3 Thai chilies, finely chopped (adjust based on spice preference)

• 2 tablespoons vegetable oil

• 2 tablespoons soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• 1/2 cup coconut milk

• Steamed jasmine rice, for serving

Directions:

1. Prepare the Ingredients:

o Thinly slice the chicken thighs and set aside.

o Finely chop the lemongrass, mince the garlic and ginger, and chop the Thai chilies.

2. Cook the Aromatics:

o Heat the vegetable oil in a large skillet or wok over medium heat.

o Add the lemongrass, garlic, ginger, and Thai chilies. Sauté for 2-3 minutes until fragrant, making sure the aromatics do not burn.

3. Cook the Chicken:

o Add the thinly sliced chicken thighs to the pan. Stir-fry for 5-6 minutes, or until the chicken is cooked through and browned.

4. Add the Sauce Ingredients:

o Stir in the soy sauce, fish sauce, and sugar. Mix well to coat the chicken evenly.

5. Add Coconut Milk:

o Pour in the coconut milk and stir to combine. Simmer for an additional 2-3 minutes until the sauce thickens slightly and the chicken absorbs the flavors.

6. Serve:

o Serve the spicy lemongrass chicken over steamed jasmine rice.