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.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
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 plus 1 1/2 teaspoons sugar
- 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
Instructions
- 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.
- 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.
- Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. 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.
Nutrition Information
Yield
4Serving Size
4 peopleAmount Per Serving Calories 347Total Fat 15gSaturated Fat 1gUnsaturated Fat 0gCholesterol 108mgSodium 1201mgCarbohydrates 14gFiber 1gSugar 8gProtein 37g
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?
Lauren Wong
This recipe was so delicious. My very picky husband loved it too! Can’t wait to make this again and try more of your recipes!
Admin
Thanks.
Patrice Millett
Rasa,
I just made your Vietnamese Lemongrass Chicken Recipe, and it is AMAZING!
I absolutely love it, full of flavor, and better than a restaurant! Plan to prepare it again, and make Banh Mi sandwiches with this delightful chicken. Thank you for sharing this recipe!
Patrice Millett
Rasa Malaysia
Hi Patrice, thanks for trying my recipe. Please try more https://rasamalaysia.com/recipe-index-gallery/
Chau Chamberlin
I followed this recipe EXACTLY and it was DELICIOUS!! Thank you! I will take pics next time because I will definitely make this again!
Rasa Malaysia
Hi Chau, awesome, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Miriam
I altered this recipe a little so it would taste more like the lemongrass chicken from my fav Vietnamese restaurant. Omitted the curry powder and used half the amount of sugar (brown instead of white). Instead of making the caramel in a separate pan I used the water to deglaze the aromatics then added the sugar and reduced. At the end I added a few leaves of Thai basil and some chopped peanuts and thin sliced carrot sticks for crunch. It was delicious and not too sweet.
Rasa Malaysia
Hi Miriam, that sounds wonderful. I am so glad you enjoyed this recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Dee
I loved the recipe! I used oyster sauce since i didnt have fish sauce but it came out amazing and better than the restaurant I go to. There was none left over needless to say?
Rasa Malaysia
Awesome Dee, yes many recipes on my site are better than restaurants or close to the taste of the best restaurants. Glad you like it. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Winnie
If I were to use lemongrass from a tube, how much should I use as a replacement for the fresh lemongrass? Thanks!
Rasa Malaysia
Sorry I am not familiar with lemongrass from a tube. You can add to taste.