Vietnamese Lemongrass Chicken
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons fish sauce
- 3 garlic cloves, crushed
- 1 tablespoon curry powder
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 lbs boneless cubed skinless chicken breasts
- 3 tablespoons water
- 3 tablespoons cooking oil
- 2 fresh lemongrass, stalks tender inner white bulbs only, minced
- 1 large shallot, thinly sliced
- 3 chilies, seeded and minced
- 1 scallion, for garnishing
directions
- In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. Marinade for 1/2 hour to a hour.
- In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
- Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.
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RECIPE SUBMITTED BY
I LOVE:
Being a mom to a lovely, beautiful angel of a daughter, my wonderfully sweet, kind and loving husband, and my family. Cooking, of course, working out, spending time with my husband and family, taking walks, reading, catching up on celeb gossip, lounging around the house watching Heros DVDs, baking treats, playing with my daughter, and hanging out with my sister every week!!