1. Combine chicken with half the garlic, 1 teaspoon of the five-spice powder and all the lemon grass and ginger in a large bowl. Cover and refrigerate for 1 hour. 2. Heat half the oil in wok and stir-fry the onion, chilli, capsicum and remaining garlic until onion softens. Remove from wok. 3. Heat remaining oil in wok and stir-fry the chicken in batches until cooked. 4. Return the onion mix and chicken to wok with sauce, rind, juice and remaining five-spice. Stir-fry until sauce thickens slightly. 5. Remove from heat and toss through coriander. Sprinkle with fried shallots and green onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
