Description
This spicy sweet lemongrass chicken stir fry is a classic Vietnamese dish. Made in about 15 minutes, this is a chicken dish that should be in your regular weeknight dinner rotation.
Ingredients
1 lb boneless, skinless chicken breasts or thighs cut into 1” pieces
3/4 t fresh coarsely ground black pepper
2 T canola or vegetable oil
1/4 c minced fresh lemongrass from 2 – 3 stalks or 4 T from the tube
1 large shallot, minced
1 red onion, sliced thin
1 T minced garlic
1 Thai red chile or Serrano or a jalapeno
2 T fish sauce (Red Boat or Three Crabs)
1/2 t brown sugar
1 T soft butter
Red Pepper flakes for extra heat
Scallions for garnish
Rice or rice noodles for serving
Instructions
In a medium bowl, combine chicken with black pepper.
In a medium wok or large skiller, heat oil over high heat. Add chicken and stir-fry until golden all over, about 5 minutes.
Push the chicken to the side and reduce heat to medium-high and add the onions. Cook briefly until onions are translucent. Add the lemongrass, shallots, garlic and chile and cook until fragrant, about 30 seconds, then combine with the chicken.
Mix the fish sauce with the sugar and cook, stirring occasionally until the sauce is thickened and chicken is cooked through and caramelized, about three minutes. Whisk in the butter.
Test for spiciness. I like mine more on the spicy side so I often add an extra grind of black pepper and a sprinkle of red chile flakes.
Sprinkle with scallions before serving.
Notes
Thank you NYT, Vicky Pham and Vietnamese Home Cooking for the inspiration.
