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Peel the outer layers from lemongrass stalks and finely chop the lower white bulbous parts, discarding the fibrous tops. Put chicken into a large bowl, add lemongrass and sesame oil and turn to coat. Cover and marinate in the fridge for 2 hours, or overnight.
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Heat a wok or large, heavy-based frying pan, and add vegetable oil. Add chicken with its marinade and stir-fry for 5 minutes or until the chicken has turned white.
- Add capsicum, peanuts, fish sauce, soy sauce, sugar and salt to taste. Stir-fry for another 5 minutes or until chicken and pepper are cooked. Sprinkle with the spring onions just before serving.
