Recipe #5842
Vietnamese Lemongrass Chicken
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Recipe from the book *Peut contenir des traces de bonheur published at Éditions de l'Homme |
Wine & food pairing
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Recipe ingredients
- 3 stalks lemongrass, white part only, chopped
- 2 Tbsp. (30 mL) chopped fresh ginger
- 3 garlic cloves, thinly sliced
- 1 onion, chopped
- 4 Tbsp. (60 mL) vegetable oil
- 1¾ lb. (800 g) chicken breasts, cut into ½-in. (1-cm) dice
- 2 Tbsp. + 1 tsp. (35 mL) fish sauce (check ingredients)
- 2 tsp. (10 mL) sugar
- Fresh coriander, minced
- Sambal olek (optional)
Preparation
Heat oil in a skillet over medium heat. Add lemongrass, ginger, garlic and onion, and cook, stirring, for 3 – 4 minutes, without browning.
Add chicken. Increase heat to medium-high and cook for a few more minutes, until chicken is done. Stir in fish sauce and sugar.
Continue cooking for 1 – 2 minutes. Serve immediately, garnished with minced coriander leaves.
Suggestion
People who like their food spicy can put a little sambal olek in their plates and dip their chicken in it. Careful! It’s hot!Most Common allergens: fish (anchovies in the fish sauce).
Suggested substitute: equal quantity of water and a little salt.
To learn more about the book Peut contenir des traces de bonheur, consult http://www.edhomme.com
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