Recipe for Marinated Chicken with Lemongrass

Cut the chicken fillets into large cubes. Remove the outer leaves and cut the stalks of lemon grass into small pieces. Peel the cloves of garlic and crush them using a garlic press.

Mix all the ingredients of the marinade and add the diced chicken. Reserve in the refrigerator for at least 30 minutes, ideally a few hours. Meanwhile, prepare the broccoli and cook the florets in salted boiling water for 3 minutes. Drain.

Peel the spring onions and slice them. Leave part of the green stalks and cut them into sections. Cut two of the chilies, remove the seeds, and finely chop them. Leave the third one whole.

Cook the Chinese noodles for 4 minutes as indicated on the package. Drain and keep warm. Sauté the chicken and its marinade for 3 minutes over high heat in a wok, then add the green onions and small chilies. Cook and brown for about ten minutes.

To finish, before serving, sprinkle with crushed or whole cashews and garnish with mint leaves. Serve with stir-fried noodles and broccoli florets (or a mix of Asian vegetables stir-fried or Thai rice). Enjoy your meal!