18 lemon grass stalks
8 boneless skinless chicken thighs
1 garlic clove
2 lime leaves
2 tablespoon soy sauce
1 teaspoon sesame oil
1 red pepper, cored, deseeded and sliced
1 green pepper,
12 oz sugar snap peas
2 Bok choi, quartered lengthways
Place 16 lemon grass stalks in bowl of water and leave to soak 1 hour. Chop remaining
2 stalks. Place chicken, chopped lemon grass, garlic, lime leaves and half the soy sauce
in food processor and process until well combined. Divide the mixture into 16 portions
around a piece of the soaked lemon grass. Place on a baking sheet, drizzle with half the
oil and cook under a hot grill for 5 mins, turning occasionally, until golden and cooked
through. Heat remaining oil in wok and stir fry remaining vegetables until just tender,
then add the remaining soy sauce.