I told you about clearing out my fridge in my last post, so this is the second installment where I used the leftover lemongrass, shallots, and chicken breasts as the main ingredients.
I found this Vietnamese lemongrass chicken recipe on a recent copy of Food & Wine magazine–an article about Vietnamese recipes.
I believe this is not the most authentic lemongrass chicken recipe around, but it worked out really well and I enjoyed it, especially the caramelized sweet taste of this dish.
I am not going to write a lengthy post because of some last-minute shopping that I have to do, but I shall leave you with this wonderful recipe of Vietnamese Lemongrass Chicken.
Enjoy!
Related Recipes:
- Vietnamese Tau Hu Ky or bean curd skin with shrimp
- Vietnamese Cha Tom or Hue shrimp patties
How Many Calories per Serving?
This recipe is only 88 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Vietnamese Lemongrass Chicken
Lemongrass Chicken Recipe. Simply the most aromatic and delicious Asian chicken dish ever. So easy to make and no-fuss.
Ingredients
- 2 tablespoons fish sauce
- 3 cloves garlic crushed
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 2 tablespoons sugar plus 1 1/2 teaspoons
- 1 1/2 pounds boneless skinless chicken breast/thigh cut into 1 1/2-inch pieces
- 3 tablespoons water
- 3 tablespoons cooking oil
- 2 stalks fresh lemongrass tender inner white bulbs only, minced
- 1 large shallot thinly sliced
- 3 chilies seeded and minced
- 1 scallion for garnishing
Directions
-
1
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
-
2
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
-
3
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant.
-
4
Add the chicken and caramel and stir-fry until the chicken is cooked through, and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.
C. Radimer
Made this with tofu instead of chicken and it was great – although I think next time I would brown the tofu before adding it to the curry mix.
Stefani Sarah
So very good. I did not know curry powder would go so well with fish sauce and lemongrass. I am glad I tried. This was a big hit with the whole family, including children.
Admin
Thanks!
Marilyn
Amazing!!! I can’t wait to make again. I used boneless chicken thighs and they were so juicy and flavorful.
Rasa Malaysia
Awesome!
Brent
Excellent recipe this one is very fragrant and filled with flavour .. followed the recipe to a T perfect served with sides of cucumber shredded carrots and brown rice … this recipe is a keeper!
Admin
Thanks！
Mark Schenkman
Delicious. I used the ingredients as you have them except for the chicken. I used bone in thighs (I didn’t have anything boneless), marinated for 6 hrs and the sautéed everything in a skillet for 35 min covered on medium. Same great taste, just in a different form. Would this still be considered Vietnamese?