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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