Lemongrass Chicken - cooking recipe

Ingredients

1 tablespoon peanut oil
600 g chicken breast fillets, thinly sliced
1 long fresh red chili, thinly sliced diagonally
2 stems lemongrass, pale section only, finely chopped
2 tablespoons fish sauce (gluten-free if needed for a gf diet)
1 tablespoon caster sugar or 1 tablespoon grated palm sugar
3 green onions, ends trimmed, thinly sliced diagonally
1/3 cup dry roasted salted peanut, coarsely chopped
steamed rice, to serve

Preparation

Heat the oil in a wok over high heat.
Add the chicken in batches and stir-fry for 2 minutes or until browned. Usually around 3 batches of chicken (If cooked in onw whole batch it tends to stew rather than cook throough and brown).
Transfer the browned chicken to a large plate.
Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
Add the chicken back into the wok along with the 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 4 serving plates.
Scatter the peanuts and remaining shallot over the chicken.
Serve with steamed rice.