Select a size: | | | |
1
Vietnamese Lemongrass Chicken
Submitted by myfoodpassion on December 4, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
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 Instructions
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.
