Lemongrass3 stalks, top and tailed, hard outer pieces removed, smash, sliced into 1 inch pieces
Red pepper1, deseeded and sliced into long strips
Yellow pepper1, deseeded and sliced into long strips
Lime2, rolled, juiced
Spring onion1, top and tailed, sliced 1cm on the angle
For the chicken
Organic chicken thighs300g, de-skinned, de-boned, sliced into strips
Sea salt2 pinches
Ground white pepper¼ teaspoon
Sweet chilli sauce4 tablespoons
Low sodium light soy sauce1 tablespoon
Prepare all the ingredients. Then season the chicken breast pieces with cracked sea salt, ground white pepper and then toss it lightly with the cornflour.
Heat a wok over high heat, add the groundnut oil and give the oil a swirl in the wok to distribute the oil. Then add in the lemongrass and toss it in the oil to release their aroma for less than 1 minute, then followed by the chicken thigh strips. Stir fry the chicken for a good 2-3 minutes until browned (you can use a wooden spatula to help scrape any sticky bits of chicken off the side of the wok, this is because of the cornflour but the cornflour helps to seal in the chicken juices). Follow by adding the mirin and stir fry together for another minute, until the chicken is browned at the edges but with a silky sheen.
Add the peppers to the chicken in the wok and keep stirring and cook for less than 1 minute until the peppers wilt, after which its time to add the seasoning.
Add the sweet chilli sauce, low sodium light soy sauce and the lime juice (just squeeze in). Then add in all the spring onions and stir-fry together and serve immediately with steamed Jasmine rice or egg fried rice.