Passover still has a few days to go but I’m already thinking ahead. I think we’ve had enough matzo recipes, don’t you?
Well this Vietnamese chicken is not only quick to make, it is full of flavor and can be served in a lettuce wrap, on rice, or in a bowl.
For that matter one could also use this to fill a tortilla and create some Asian fusion!
This stir fried chicken almost tastes like it has butter in it which is due to stir frying and steaming.
Yes, you do need a lid to cook this chicken and adding in a cornstarch slurry gives it a velvety texture. I like to add a lot of fresh pepper, but that is up to you.
I love this chicken and I love that one can make it with ground meat of any variety or chicken thighs or skinless boneless breast meat diced into pieces.
It works every which way so choose whatever you have on hand.
Lemongrass always seems to be the hardest item to find but my Kroger has been stocking it on a regular basis.
To be on the safe side though I always keep a tube of lemongrass paste in my fridge which can be used interchangeably and can be found in the refrigerated produce section.
As you can see I served this over rice noodles with Bibb lettuce leaves on the side.
If you serve this over rice, I don’t think it is necessary. Either way you choose I know you will love this chicken!
I had a great time with Zoe and as usual, am sorry to see her go. Unfortunately Geordie is too!
He gets extra attention when she is around!
In the span of a week we attended a wedding in Texas, ate lots of seafood, came back to Denver and made the rounds of the latest food halls, attended a Passover Seder, watched several movies and somehow she still skied with her dad.
I’m now playing catch up and figuring out what to cook this month. Any suggestions would be great! My brain is kind of fried! But in a good way!
If I can’t think of anything to cook feel free to try some of these from my friends. I’m sure I’ll think of something but just in case!
A Few Of My Favorite Vietnamese Recipes:
Now don’t lose this recipe!Print
1 T lemongrass paste or 1 stalk chopped
2 T ginger paste or peeled, shredded fresh ginger
2 T white vinegar
3 chicken thighs, 1 lb ground chicken OR 1 lb diced skinless, boneless chicken breast
2 T fish sauce
Ground Black Pepper (I use this liberally over the top of the mix and mix it in)
1 t cornstarch
6 T water
1/2 t sugar
1 T canola oil
3 cloves chopped garlic
1 onion sliced into wedges and separated
3 scallions, cut diagonally into large pieces
Cover the ginger with 2 T vinegar and set aside.
Season chicken with 1 T fish sauce and sprinkle well with pepper. Stir in the lemon grass.
Mix cornstarch, water, 1 T fish sauce and sugar together.
Heat oil over medium high heat and fry the garlic until lightly colored. Add onion and stir briefly, then add chicken and scallions. Fry, stirring constantly, for about 5 minutes, then cover and cook over medium heat for about 5 minutes. Uncover and add the vinegar and ginger, and the cornstarch mixture. Stir well. Cover again and cook for about 5 minutes or until done.
Serve with rice or rice noodles.
Keywords: Vietnamese recipes, Lemongrass chicken recipe, vietnamese lemongrass chicken, lemongrass chicken vietnamese recipe