Lemongrass Chicken

150chicken thigh fillets, skin removed, cut into small pieces (cubed)
1 stalk lemongrass, chopped (you can also buy this ready minced from the supermarket)
2 cloves garlic, minced
1 small red chilli, chopped
1 tablespoon fish sauce
1 tablespoon low sodium soy sauce or tamari
1 tablespoon olive oil
Half small onion, sliced
Black pepper to taste
Fresh coriander (to garnish)
Spring onions (to garnish)
Half cup uncooked basmati rice
2 cups of stir fry veggies (any will do, suggestions are a combination of carrot, broccoli, snow peas, green beans and/or mushrooms)

In a bowl, mix the chicken with fish sauce, soy sauce, black pepper, half the lemongrass, and half the garlic. Set aside to marinate for 10 to 15 minutes.
Heat the oil in a pan. Add the remaining lemongrass, garlic and chilli, and sauté until fragrant.
Add the chicken and stir-fry until browned and cooked through, about 6 to 8 minutes.
Add in your carrots, broccoli, snow peas and green beans – toss well to coat everything with sauces.
Add the sliced onion and stir for another 2 to 5 minutes until veggies are tender to your liking.
Garnish with coriander and spring onions and serve hot with basmati rice.