The other day, just as I was about to cook up some Teriyaki chicken, I thought of using the chicken thigh fillets to try out a dish off my new, neat cookbook. After minutes of browsing, I came across a Vietnamese dish that ticked all the ingredients I have in the pantry (well, except for the green chili and mint). It was such a hit, a definite must-share:

Stir-fried Chicken with Lemon Grass, Ginger and Chili
Preparation time: 30 minutes
Total cooking time: 20 minutes
Serves 4
Ingredients:
2 tbsps oil
2 medium brown onions, roughly chopped
4 cloves garlic, finely chopped
5-cm (2-inch) piece fresh ginger, finely grated
3 …read more