Ready in 45 minutes
Fiery chilli and fragrant lemon grass combine in this classic Vietnamese chicken stir-fry. Steamed jasmine rice is the ideal accompaniment to the sweet and salty flavours.
Heat the oil in a wok over high heat until just smoking. Add one-third of the chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer the chicken to a large plate. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.
Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
Add the chicken, fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through. Divide the chicken mixture among serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.