Vietmanese Lemongrass Chicken

Found at rasamalasia.com for ZWT6 asia region!

• Ready In: 30 mins
• Serves: 4
• Yields: 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 skinless chicken breasts (or thighs)
• 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

1. 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.
2. 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.
3. 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.