Lemongrass Chicken

Name: Lemongrass Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

(3)

Recipe by Jubes

A Vietnamese style recipe originally from Good Taste magazine . Quick and tasty. Easily made gluten-fre by using a gluten-free suitable fish sauce

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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