Lemon grass chicken
Fiery chilli and fragrant lemon grass combine in this classic Vietnamese chicken stir-fry. Steamed jasmine rice is the ideal accompaniment to the sweet and salty flavours.
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|1 tbspeanut oil|
|600 gsingle chicken breast fillets; thinly sliced|
|1 eachlong fresh red chilli; thinly sliced diagonally|
|2 eachstems lemon grass; pale section only, finely chopped|
|2 tbsfish sauce|
|1 tbscaster sugar|
|3 eachshallots, ends trimmed; thinly sliced diagonally|
|55 gpeanuts; (1/3 cup) roasted salted peanuts, coarsely chopped|
Lemon grass chicken Preparation
Heat the oil in a wok over high heat until just smoking. Add one-third of the chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer the chicken to a large plate. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.
Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
Add the chicken, 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 serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.
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Lemon grass chicken Reviews
So good! Both kids ate it too.
11 months, 1 days, 2 hours, 21 minutes ago
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