• 18 stalks lemon grass
  • 8 boneless, skinless chicken thighs
  • 1 garlic clove
  • 2 kaffir lime leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 red pepper, cored, deseeded, sliced
  • 1 green pepper, cored, deseeded, sliced
  • 375 g (12 oz) sugar snap peas
  • 2 pak choi, quartered lengthways

Place 16 of the lemon grass stalks in a bowl of water and leave to soak for 1 hour. Chop the remaining 2 stalks.

Put the chicken, chopped lemon grass, garlic, lime leaves and half the soy sauce in a food processor and process until well combined. Divide the mixture into 16 portions and mould each portion around a piece of the soaked lemon grass.

Place on a baking sheet, drizzle with half the oil and cook under a hot grill for 4–5 minutes, turning occasionally, until golden and cooked through.

Heat the remaining oil in a wok or frying pan, add the vegetables and stir-fry for 2–3 minutes until just tender, then add the remaining soy sauce. Serve the stir-fried vegetables with the chicken.

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