Prep 20 mins
Cook 15 mins
A Vietnamese style recipe originally from Good Taste magazine . Quick and tasty. Easily made gluten-fre by using a gluten-free suitable fish sauce
- 1 tablespoon peanut oil
- 600 g chicken breast fillets, thinly sliced
- 1 long fresh red chili, thinly sliced diagonally
- 2 stems lemongrass, pale section only, finely chopped
- 2 tablespoons fish sauce (gluten-free if needed for a gf diet)
- 1 tablespoon caster sugar or 1 tablespoon grated palm sugar
- 3 green onions, ends trimmed, thinly sliced diagonally
- 1⁄3 cup dry roasted salted peanut, coarsely chopped
- steamed rice, to serve
- Heat the oil in a wok over high heat.
- Add the chicken in batches and stir-fry for 2 minutes or until browned. Usually around 3 batches of chicken (If cooked in onw whole batch it tends to stew rather than cook throough and brown).
- Transfer the browned chicken to a large plate.
- Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
- Add the chicken back into the wok along with the fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through.
- Divide the chicken mixture among 4 serving plates.
- Scatter the peanuts and remaining shallot over the chicken.
- Serve with steamed rice.
This is a wonderful recipe, we loved all the flavors in this sweet, hot and spicy dish. So quick and easy to prepare with wonderful results. You can really taste all the ingredients in this spicy dish. Simply a great dinner served over jasmine rice. Thank you so much for sharing.
You had me at lemongrass. Then you had me, again, at fish sauce. I could smell it. I could see it. I could taste it. All before I even cooked it. Made for A-NZ #59 Recipe Tag.