Sauce 1 small red chilli (add 3 if you like it extra extra hot) 2 cloves garlic sliced 20g fresh lemon grass, (note I always use finely sliced lemon myrtle leaves, tastes the same and easier to prepare) 3 green onions, chopped 1 coriander root, chopped 1/4 cup (60ml) lime juice 1 tablespoon fish sauce 2 tablespoons grated palm sugar (I found crystalized palm sugar in the health food store)
Combine chicken in large bowl with cumin, coriander, and sugar, mix well so that chicken is coated
Cook chicken in batches in heated and lightly oiled fry pan until browned all over and cooked through
Blend sauce ingredients to make the Nim Jam sauce
Place combined herbs, sprouts on plate, place chicken on top and then drizzle sauce .