Stir fry
Cut the chicken breasts in half legthwise and then in 1/4 inch strips across the grain. Place in non-metallic bowl. Cut the lemon grass in thin slices and pound in mortar and pestle to release aroma, add to chicken. Slice spring onions, including green parts and add to chicken. Season with salt and pepper. Allow to marinate while rice cooks in a rice cooker.
When rice is cooked leave in rice cooker to firm up and keep warm while cooking chicken. In a wok heat the peanut oil until hot but not smoking. Add the chicken and marinade and stir fry until chicken turns white on outside. Add chilis and continue to cook until chicken is cooked through, about 5 to 10 minutes total. Add remaining ingredients, stir for a minute to amalgamate flavors and serve immediately over rice.
By Susan Gibbons