Australian Women's Weekly
Ingredients
Lemon grass chicken with chilli dipping sauce
Chilli dipping sauce
Method
Lemon grass chicken with chilli dipping sauce
1.Cut each stick of lemon grass 10cm from the root end; discard tops. Peel away tough outer layers. Split lemon grass in half, remove V-shaped core and discard. Chop remaining lemon grass finely.
2.Place noodles in a medium heatproof bowl, cover with boiling water. Stand until tender; drain. Rinse under cold water; drain.
3.Meanwhile, to make dipping sauce: combine sugar and water in a small saucepan. Stir over low heat, until sugar dissolves. Bring to the boil; reduce heat. Simmer, uncovered, 2 minutes or until the sauce thickens slightly. Remove from heat; add vinegar and chilli.
4.Heat a little of the oil in a wok or large frying pan; stir-fry chicken, in batches with oil, until browned and cooked through. Return chicken to the wok; make a well in the centre. Add the remaining oil, lemon grass and garlic. Cook 1 minute, or until fragrant and softened. Add sauce; toss to coat chicken in sauce.
5.Divide noodles among serving bowls. Top with lettuce, carrot, cucumber and chicken. Sprinkle with peanuts and radish. Serve with sauce.
