For 4 people
For 4 people
Start by preparing the marinade by mixing together peanut oil, powdered sugar, crushed garlic, chopped lemongrass, spicy Thai chili sauce, and soy sauce.
Dice the chicken fillets and add them to the marinade. Refrigerate for at least 30 minutes, but ideally several hours.
Stir-fry the chicken and marinade in a wok over high heat for 3 minutes, then add the chopped onions and chili peppers. Cook until golden brown.
Garnish with basil leaves.
Serve with stir-fried noodles or Thai rice.
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