Ingredients:
1 lb chicken thighs, thinly sliced
2 stalks lemongrass, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
2-3 Thai chilies, finely chopped
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
1/2 cup coconut milk
Steamed jasmine rice, for serving
Instructions:
Heat oil in a wok over medium heat.
Stir-fry lemongrass, garlic, ginger, and chilies until fragrant.
Add chicken and cook until no longer pink.
Stir in soy sauce, fish sauce, sugar, and coconut milk; simmer until the chicken is fully cooked.
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