Vietnamese Style Chicken with Lemongrass & Toasted Cashews Recipe

I cooked this for the first time this afternoon and the ingredients work incredibly well together. Life is full of polar opposites like man and woman, black and white, day and night, hot and cold - the list is endless. The ingredients here follow the Yin and Yang philosophy so this is why the contrasting textures and flavours worked so well as a whole unit. 

Prep Time: 20 mins
Cook Time: 20 mins

1 tbsp vegetable oil
50 g roasted unsalted cashew nuts
2 small dried chillies, chopped
1 stalk lemongrass, chopped 
2 cloves of crushed garlic
1 bunch of spring onions
1 chicken breast
1/4 tsp sugar
2 tbsp light soy sauce
1 tbsp fish sauce
120 g basmati rice
275 ml chicken stock

1. In a bowl add the sugar, soy sauce and fish sauce

2. Heat a wok or heavy-based pan. Add a little oil, once sizzling add the dried chillies, followed by the garlic.

3. Slice the chicken into 1-inch cubes. Add the chicken in small amounts and stir-fry until golden. Remove the chicken from wok.

4. In the empty wok, add the cashew nuts and stir fry, followed by the lemongrass. Add the bowl of sauces, then the chicken stock. Stir fry until the sauces are covering the chicken.  Add the remaining ingredients including the spring onions and stir fry for a further minute.

5. Serve with basmati rice

Serves: 2