Vietnamese Lemongrass and Chilli Chicken

Combine the fish sauce, soy sauce, and sugar in a small bowl and set aside.

Heat the vegetable oil in a wok over a high heat until smoking, then add the lemongrass and chillies and stir-fry for 30 seconds.

Add the garlic and cook for another 30 seconds until fragrant.

Add the chicken pieces in a single layer and cook for 3–4 minutes without stirring until golden on the bottom.

Toss the chicken and stir-fry for a further 5–6 minutes until cooked through.

Pour over the sauce, toss to coat, then remove from the heat, squeeze over the lime juice, and scatter with spring onions and coriander.