Spicy Lemongrass Tamarind Chicken - Serves 4

From: Vietnamese Cooking made easy

Ingredients:
1 lb boneless chicken thighs, sliced into bite-sized pieces (or use breasts)
2 tablespoons oil
3 cloves garlic, minced
1 finger-length red chili, deseeded, then cubed
1 small bell pepper, deseeded, then cubed (use colored)
1/2 cup chicken stock
2 tablespoons tamarind juice
1 tablespoon sugar
Sprigs of coriander or cilantro, to garnish

Marinade:
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon dried chili flakes or 1 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced (small rings)

1) Combine the Marinade ingredients in a large bowl and mix well. Place the chicken pieces in the Marinade and mix well until coated. Cover with cloth and allow to marinate for at least 30 minutes.
2) Heat the oil in a wok or skillet over medium heat, stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken, chili, and bell pepper, increase the heat to high and stir-fry until the chicken is browned, about 2 minutes. Reduce the heat to medium, add the chicken stock, tamarind juice and sugar, and bring the mixture to boil. Simmer uncovered for about 3 minutes, stirring occasionally, until the chicken is tender and cooked. Remove from the heat.
3) Transfer to a serving platter, garnish with  coriander leaves (or cilantro) and serve with steamed rice.

Serves 4