Stir-fried chicken with a Thai / Vietnamese influence, the taste of which is very different from the Lemongrass chicken which I normally cook.

Ingredients: serves 2

1 chicken breast (about 400gm)

1 carrot, sliced

1/2 red capsicum (bell pepper)

1 bunch spring onions

Marinade:

Zest from 1 lemon

3 tablespoon lemon juice

2 tablespoon sugar

1 tablespoon ginger wine (optional)

2 dashes fish sauce (or 1/4 teaspoon)

Method:

• Mix the ingredients of the marinade together.
• Cut chicken breast into bite sized slices and place in marinade. Marinade for at least 30 minutes before cooking.
• Stir fry the bell pepper & carrots till the carrots are cooked.
• Add in the chicken and fry till cooked.
• Add some corn flour to the marinade and pour onto the chicken.
• Add the spring onions, stir to mix.
• Allow the sauce to thicken before removing from the fire.