Gà xào sả ớt (Vietnamese Lemongrass Chilli Chicken)

Mix all the marinade ingredients with the chicken and leave to marinate for a couple of hours or even overnight.
3 stalks lemongrass, 2 cloves garlic, 2 Tbsp fish sauce, 1 tsp chilli flakes, 1 tsp cornflour, ½ tsp caster sugar, 500 g chicken breasts
When ready to cook, heat the oil in a roomy frying pan over medium heat and sauté the onions for 5 minutes, stirring frequently.
1 Tbsp vegetable oil, 2 medium onions
Add the lemongrass, garlic & chillies and sauté for another 2 minutes, stirring.
2 stalks lemongrass, 1 clove garlic, 1-2 red chillies
Add the chicken, stir thoroughly and coat the chicken with the onion mix, dry frying for a couple of minutes.
Add the stock, salt and palm sugar, bring to boil, then simmer, covered for 10-15, until chicken is cooked through.
100 ml chicken stock, 1 pinch salt, ½ tsp palm sugar
Sprinkle with coriander and serve with steamed rice.
1 small handful fresh coriander