Ingredients

• 500g Chicken thigh or Breast
• 3 Cloves Garlic, fine chopped
• 2 tsp Dried Red Chilli Flakes
• 1 Red Bell Pepper, cut julienne
• 150ml Chicken Stock
• 1 Tbsp Tamarind Juice
• 1 Tbsp Sugar

Marinade

• 1.5 Tbsp Fish Sauce
• 1 Tbsp Sugar
• 2 tsp Chilli flakes
• 2 Lemongrass, the white part, remove hard tusk and fine chop

Chop the chicken breast across the grain and flatten with a heavy cleaver, its best to cover the chicken with a ziplock to avoid splatter. Mix with the marinade, cover and leave in fridge for 30 minutes.

Heat oil in a wok on high heat. Add the garlic and chilli and cook until the garlic starts to brown. Add the chicken and cook for about 8 mins until it browns. And stock, peppers, sugar and tamarind and cook for 10 mins on a lower heat.

Garnish with coriander and serves with rice and segments of lime.