Stir-fried chicken with lemongrass is a quick and delicious Vietnamese-inspired dish you can whip up at your very own kitchen for sure. With several recipes I’ve posted using lemongrass, I think you can see how versatile this herb actually is and never be afraid to cook with it anymore (if you never done so before). I tried to use all common ingredients that are easily found in grocery store so that everyone can get a taste of Asian fusion without having to run all over the town to find the ingredients. I urge you to give this one a try and let me know how you like it 😉
STIR-FRIED CHICKEN WITH LEMONGRASS
Ingredients
- 2 lbs boneless skinless chicken thighs cut into bite-size cubes
- 2 cloves garlic peeled and finely minced
- 1 stalk of lemongrass trim the woody bottom and the skinny woody stalks on top and then peel off several outer layers and then slice the stalks thinly into rings and then chop them finely with your knife
- 6 shallots peeled and thinly sliced
- 2 Tbsp of Shaoxing wine/dry sherry
- 4 stalks of spring onion cut into 2-inch pieces
- 1 Tbsp of red chili paste can be store-bought
- 3 Tbsp of chopped roasted peanuts
- 3 Tbsp of fish sauce or more to taste
- 1 Tbsp of sugar
- ¼ cup of grape seeds oil or oil of your choice
Instructions
- Preheat a wok or skillet until really hot (it is best if you use a wok, but if you don't have one, don't worry). If you use wok, the smoke should started to come out. Add in the oil and heat for about 10 seconds or so and swirl the oil around to cover the sides of the wok or skillet. Add in the chicken and use the spatula to press the chicken against the wok or skillet and cook for about 2 minutes. They should be lightly browned on both sides. The chicken is not fully cooked at this point. Add in onion, garlic, minced lemongrass and stir to mix everything for about 1 minute. Add in the wine and the wok/skillet will sizzle. Use the spatula to scrap off and browned bits
- Season with fish sauce, sugar, and chili paste. Stir to mix everything. Have a taste and add more fish sauce or sugar to your liking. The dish is savory with just a little hint of sweetness. Lastly add in the spring onion and cook for another 1 minute. Turn off the heat and transfer to a serving platter. Garnish with chopped roasted peanuts and serve immediately
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
