1 Tbspn Fish Sauce
3 Tbspns Grated Palm Sugar (2 ½ Brown Sugar if not available)
1 Tbspn Peanut Oil
2 Tspns Toasted Sesame Oil
1# 10oz Chicken Breast Filets – cut into short strips
1 ½ Tbspns Fresh Ginger – grated
2 Tbspns Lemon Grass – white part only – finely chopped
2 Cloves of Garlic – finely sliced
2 Tbspns Fresh Cilantro – chopped
2 Limes – cut into wedges

Combine the fish sauce and sugar in a small bowl, mixing to combine and set aside.

Heat up the wok over medium-high heat, and then add half of the oils, swirling to coat the wok. Toss in half of the chicken and cook, stirring often, for about 4 minutes or until golden brown. Remove from wok, add in the rest of the oil and cook the remaining chicken the same way. Set aside when browned.

Add the ginger, lemon grass and garlic to the wok and cook for about a minute or two. Be careful not to burn the ingredients. Put the chicken back into the wok and toss well. Cook for another 2 minutes or so.

Pour in the reserved fish sauce/sugar and toss to coat the chicken. Sprinkle in the cilantro and toss ingredients for about one minute.

Serve over thick noodles with lime wedges.