VIETNAMESE LEMONGRASS CHICKEN RECIPE
This Vietnamese Lemongrass Chicken Recipe is made with the finest citrus and lemongrass marinade and can be grilled, baked or sautéed.
INGREDIENTS
- 1/2 teaspoon salt
- 2 tablespoons fish sauce
- 3 tablespoons water
- 3 tablespoons cooking oil
- 3 cloves garlic, crushed
- 1 tablespoon curry powder
- 1 large shallot, thinly sliced
- 3 chilies, seeded and minced
- 2 tablespoons plus 1 1/2 teaspoons sugar
- 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
- 2 stalks fresh lemongrass, tender inner white bulbs only, minced
- 1 scallion for garnishing
DIRECTIONS
First, in a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoon of sugar. Add chicken meat to coat.
Then, in a small skillet, combine the remaining 2 tablespoons of sugar with 1 tablespoon of water and cook over high heat, stirring, until the sugar has dissolved. Cook without stirring until an 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 oil and heat until shimmering. Add the lemongrass, shallot and chili peppers and sauté until fragrant. Add the chicken and caramel and sauté until the chicken is cooked through and the sauce thickens slightly. Transfer to a bowl and garnish with the green onion. Serve with steamed white rice.
Happy Cooking Time.
