1 tbsp lemon grass stir in paste (1 lemongrass stalk (white part only), finely chopped)
2 tbsp brown sugar
1 tbsp (20 mL) kecap manis (sweet soy sauce)
1 tbsp (20 mL) fish sauce
Juice of a lime
steamed Asian greens
Heat oil in a medium sized frying pan over medium-high heat. Cook chicken, 2-3 minutes each side, until browned, remove from pan and set aside. Add garlic, lemongrass and McCormick Chilli Ground and Flakes to pan, cook, stirring, for 1 minute. Add remaining ingredients and 1 tbsp (20 mL) water. Bring to the boil.
Return chicken to pan. Reduce heat, cover and simmer for 6 minutes, turn chicken, uncover and cook for a further 6-8 minutes or until chicken is cooked through. Serve chicken and sauce with cooked rice and steamed Asian greens.
Substitute Asian style pork ribs for chicken thigh fillets, increase covered cooking time slightly to ensure the ribs are cooked through.