Ginger (smashed and sliced)
2 Lemongrass stalks (smashed and sliced)
Red pepper (chopped)
Half a chicken (cut in smaller pieces)
Combine all ingredients except for red pepper and chicken into a medium sized mixing bowl. Stir well until pasty consistency for chicken marinade.
Toss chicken in bowl and rub marinade well.
Cover and leave to seep in the fridge for at least 6 hours.
To cook, sauté more smashed ginger and minced garlic until crisp in sesame oil.
Add marinated chicken to pan and cook, occasionally turning chicken to avoid burning.
In a small bowl, combine wet ingredients and spices. Set enough to cover the base of the pan 2cm and pour in with chicken.
Continue to cook and flip chicken. Cover pan to keep liquids.
When chicken is near done, add red peppers. Stir, flip and cover again.
For the last 5 minutes, remove cover and let liquids cook away. Remove manually if too much liquid remains.
Chicken should be coated in a sticky, sweet and tangy ginger sauce with red peppers still crunchy.
Serve with rice and other greens if you prefer.