Chili Chicken with lemongrass

500 g chicken cut into medium pieces

4 tablespoons of fish sauce

1½ tablespoons of sugar

2 stalks of lemongrass, white part only finely diced

4 garlic cloves, finely diced

2 red peppers, finely diced

4 tablespoons of oil

250 ml of young coconut juice

1 onion cut into wedges

A few sprigs of coriander for garnish

In a bowl, combine the fish sauce and the sugar and mix until the sugar has dissolved.

Add half the lemongrass, half the garlic, half the chili and all the chicken.

Coat the chicken, cover and marinate in the refrigerator for 2 hours or overnight for best results.

Bring a wok to medium heat, add the oil and the rest of the lemongrass, garlic and chili, and fry them until the oil is fragrant and slightly brown.

Put on high heat, then add the chicken. Cook for about 2 minutes per side.

Add the coconut juice and onion.

Cover with a lid, then cook over medium heat for 5 minutes or until the sauce has reduced by half.

Transfer to a bowl, garnish with cilantro and serve with rice and stewed pumpkin (to reduce the taste of the chili)