Coat chicken in paprika and leave cover in the fridge for 30 minutes.
Simply wash all vegetables well and slice accordingly.
Bash lemongrass a little on the bench to break up the fibres. Finely chop lemongrass, garlic and chilli.
Using a wok, heat a dash of peanut oil over a medium heat. Add half of the chopped chili, lemongrass and garlic. Add marinated chicken and cook through. Remove from pan and set aside.
Add a little more peanut oil, remaining chili, lemongrass and garlic, along with broccoli florets and eggplant. Toss and coat veggies in flavourings for 2 minutes until just tender. Add soy sauce, fish sauce, lime juice and cooked chicken. Give a quick toss and throw in the herbs. Serve piping hot with rice and scatter over some roasted peanuts for crunch!!!
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