Lemongrass Chicken

Ingredients

2 tablespoons peanut or canola oil

1 red pepper julienned

16 snow peas (mange tout) - topped and tailed

2 teaspoons finely chopped fresh lemongrass

2 cloves garlic - finely chopped

1 cup coconut milk

½ cup chicken stock

4 tablespoons fish sauce

2 teaspoons sesame oil

½ teaspoon ground black pepper

10 oz (300g) skinless chicken breast fillet - cut into bite-size pieces or thin strips

4 oz (120g) bean thread (cellophane) noodles

2 spring onions, thinly sliced on the diagonal

1 fresh red chilli - deseeded and thinly sliced on the diagonal

2 teaspoons chopped roasted peanuts

Method

Heat the oil in a large frying pan over a medium-high heat. Add the red pepper and cook for 1 minute, stirring regularly. Add the snow peas and cook for another minute. Add the lemon grass and garlic and cook for a further minute, stirring. Add the coconut milk, stock, fish sauce, sesame oil and black pepper and bring to the boil. Add the chicken, cover with a lid, reduce the heat to medium and simmer for 7 minutes. While the chicken cooks, soak the noodles in a bowl of boiling water for 5 minutes then drain. ADD the noodles to the chicken and sauce and toss to mix together. Serve in bowls garnished with spring onion, red chilli and peanuts on top.

More details about Cambodia are at:

http://www.soschildrensvillages.org.uk/sponsor-a-child/asian-child-sponsorship/cambodia.htm