A common ingredient in Thai cooking, lemongrass provides a zesty lemon flavor and aroma to many Thai dishes.
How to store Lemongrass:
Store fresh lemon grass in the refrigerator in a tightly sealed plastic bag for up to 3 weeks.
1 tbs peanut oil
600g single chicken breast fillets, thinly sliced
1 long fresh red chilli, thinly sliced diagonally
2 stems lemongrass, pale section only, finely chopped
2 tbs fish sauce
1 tbs caster sugar
3 shallots, ends trimmed, thinly sliced diagonally
55g (1/3 cup) roasted salted peanuts, coarsely chopped
Steamed rice, to serve
Heat the oil in a wok over high heat until just smoking. Add one-third of the chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer the chicken to a large plate. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.
Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
Add the chicken, fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through. Divide the chicken mixture among serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.