1 Cup Chicken, Cut into Bite Sized pieces.
2 Tablespoons Lime Juice
2 Tablespoons Fish Sauce
2 Tablespoons Chicken Stock
1 Teaspoon Extra-Fine Thai Chile Powder
1 Tablespoon Thinly Sliced Thai chile peppers
1 Teaspoon Sugar
5 Kaffir Lime Leaves, Shredded
1 Tablespoon Sliced Shallot
1 Tablespoon Thinly Sliced Garlic
2 Tablespoons Sliced Fresh Lemongrass
2 Tablespoons Diced Yellow Onion
1 Tablespoon Spring Onion, thinly sliced
Mix the lime juice and fish sauce, and marinade the chicken for about an hour.
Pound the lemongrass with the back of a cleaver or meat tenderizer, then slice it very thinly.
Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, extra-fine chile powder, and fresh lemongrass, and stir-fry until aromatic.
Add the chicken and marinade, and fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.
Serve with steamed Thai jasmine rice.
This dish can also be made with shrimp.