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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
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
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 (750g) 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
This recipe is AMAZING! A little too hot for the kids,but my husband and I loved it! I added some asparagus…sooo goood!
That’s great that you love it.
I know that there are lots of curry powders out there, can you tell me what color/kind of curry powder you would recommend for this dish?
Hi Rasa! Just cooked this recipe today and it’s stunning. But I have one question: My meal looks nearly as yours in the picture above, but I didn’t taste the lemongrass at all! Maybe I’m not used to the taste, because I used it the first time ever, but I thought the hint of it would be stronger. I chopped it in small little pieces with my kitchenknive and put it in with the shallot and the chilies like you iinstructed in your recipe. Did I do anything wrong?
Best regards & and thanks for the awesome site,
Pauly
Hi Pauly, did you use fresh lemongrass? Did you use the bottom part? Some lemongrass loses its fragrance if they are not fresh…use the flat side of the knife to “pound” the white stem to release the aroma. :)
Hey Rasa, I used fresh lemon grass, yes. Maybe the quality in germany is not as good as in other countries or it was already older. I will try it again with your kind tips and let you know how it was!
Can I please ask how many serves does this make?
2-3
H,
Thank you for this delicious recipe. Everyone just loved it.
I used dried lemongrass instead.
Please continue to give us your lovely recipes.
Thanks Josephine glad that you love the Vietnamese lemongrass chicken recipe. :)
Hi,
I tried this recipe and it tastes really good. However mine looks rather pale? I tried it twice and it doesn’t turn as brown as your picture. Did I not caramelize the sugar long enough? Thanks.
Hi, I really like your recipe and I will tried it.
Thanks!
I I
This looks really nice! I tried it but turned up I didn’t caramelise the sugar long enough hence the color was slightly lighter. Thanks for sharing!
I made this very tasty meal and simply enjoyed EVERY bite of it. I only used 1 chilli however as I didn’t feel confident about using 3. The result, for me, was terrific. I’m going to cook this for friends who are coming for dinner at the weekend. Thank you.
Thank you so much for replying to my post!
I did luckily find fresh lemongrass at my local grocery store- maybe I never noticed it before now but I’m glad I found it. I’m definitely making this tomorrow!
we have just cooked this recipe, it is amazing..
we have decided to try a few other recipes from your site.
thank you