The Pioneer Woman Tasty Kitchen
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Vietnamese Lemongrass Chicken

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Level: Easy

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Description

Chicken stir fry with fragrant lemongrass, chili and garlic.

Ingredients

  • 3 cloves Garlic
  • 1 teaspoon Turmeric
  • 1  Green Chili, Chopped
  • 2  Lemongrass Stalks, White Part
  • 1 teaspoon Sea Salt
  • 1-½ pound Chicken Thighs Or Breast Filets
  • 3 Tablespoons Oil
  • 8 ounces, weight Aspargus, Trimmed And Halved
  • 2  Celery Sticks, Cut Into Batons
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Lemon Juice
  • 2 teaspoons Sugar
  • 3  Spring Onions, Cut Into Batons
  • White Pepper, To Taste
  • Steamed Jasmine Rice, To Serve

Preparation

Pound the garlic, tumeric, chili, lemongrass and salt to a paste with a mortar and pestle.

Dice chicken into chunks, put in a bowl. Combine with the garlic chili paste and mix well. Let marinate in the fridge for 15 minutes.

Heat a wok over high heat. Add half the oil and half the chicken and stir fry for about 3-4 minutes. Remove and repeat with the remaining half of the chicken.

Return chicken to pan together with aspargus and celery. Stir fry for 2 minutes. Add fish sauce, soy sauce, lemon juice, sugar, spring onion, and some white pepper. Stir fry for another minute or so; chicken must be cooked through.

Serve immediately with steamed jasmine rice.

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