photo by KFerguson

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.

Preparation Time

10 minutes

Cooking Time

10 minutes

Cuisine: AsianMain Ingredient: Lemon grass

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Recipe
Photos (1)
Nutrition
Notes

Ingredients

Ready in 45 minutes
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Original recipe makes 4 Servings

Verified by twojocks

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

Steamed; rice

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.