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How To make Vietnamese Stir Fried Chicken with Lemon Grass
FOR THE MARINADE:
1 Stick fresh or 2tb dried
Slices lemon grass 2 lb Chicken pieces, cut into
Small pieces 1 Garlic clove, large
0.5" cube fresh ginger
1 tb Sugar
1 1/2 tb Tomato paste
1/2 ts Salt
1/4 ts Chilli powder
1/4 ts Ground turmuric
YOU ALSO NEED:
2 Cloves garlic
3 tb Vegetable oil
1 tb Fish sauce OR salt to taste
4-8 tb chicken stock
3 1/2 oz Onions
First prepare the marinade. If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6". Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tb of hot water for an hour. Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid). Peel and crush the large garlic clove, peel the ginger and grate it finely. Add the garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric to the chicken. Mix, cover and set aside for 1-24 hours, refrigerating if necessary. Peel and finely chop the two garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until the garlic is golden. Add the chicken along with its marinade. Stir and fry for 5-6 mins or until the chicken browns a little. Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock. Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir, adding another 4 tb of stock. Cover, turn the heat to low and cook for another 5 mins. While the chicken cooks, peel the onions and cut them into 0.75" dice. Separate the onion layers within the diced pieces. Turn the
heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute. Lift the chicken out its oiul and serve.
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This easy, delicious recipe is a staple in Vietnamese restaurants in Canada, and it's super easy to make at home!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
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Easy Lemongrass Chicken Stir-Fry
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Need a little spice in your diet? This is the dish for you! Watch The Cooking Doc share his version of Lemongrass Chicken Stir Fry.
Recipe adapted from The Vietnamese Home Cooking Cookbook by Charles Phan
Vietnamese Noodles with Lemongrass Chicken
Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes! The Lemongrass Marinated Chicken is UNBELIEVABLY delicious - it's a Vietnamese marinade, and it's super easy to make.
The Vietnamese Noodle Bowls is made with vermicelli noodles topped with fresh vegetables, herbs, the lemongrass chicken and drizzled with the essential Vietnamese dipping sauce Nuoc Cham.
Fantastic food to make for a crowd, this is so fragrant and just happens to be healthy. It's a total crowd pleaser!
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Making Vietnamese lemongrass chicken
LEMONGRASS CHICKEN⤵️
2 lbs chicken (I used boneless thighs. You can also use bone in thighs or drumsticks)
2 TBSP minced lemon grass
5 cloves minced garlic
2 TBSP fish sauce
2 TBSP soy sauce
2 TBSP honey (or sugar)
5 TBSP oil (I used vegetable oil)
1 tsp black pepper
ADDITIONAL INGREDIENTS
oyster sauce (optional)
1. Marinate your chicken with all of the ingredients listed. Marinate for at least 3 hours of overnight for best results
2. After your chicken has been marinating, you can cook on a skillet, airfryer or grill.
3. If cooking in a skillet: heat up some oil on medium heat. Once hot, add your chicken and cook for 10 minutes (or until your chicken is cooked through), flipping every 2-3 minutes so your chicken doesn’t burn because of honey/ sugar.
4. After your first flip, brush a thin coat of oyster sauce onto your chicken for some added color— this is optional.
5. Serve with rice or vermicelli noodles, veggie of choice. sunny side up egg and fish sauce.
FISH SAUCE
1/4 cup sugar
1/4 cup fish sauce
12 oz coconut soda/ coco rico or water
2 TBSP white vinegar
5 cloves minced garlic
Garlic chili paste (sambal) - optional
Chopped Thai chili - optional
- mix this together until sugar dissolves
LEMONGRASS CHICKEN
LIST OF INGREDIENTS BELOW ⬇️⬇️⬇️⬇️
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2 lbs boneless skinless chicken thighs
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
3 garlic cloves, minced
2 tbsp minced lemongrass
2 tbsp brown sugar
1/4 tsp ground black pepper
1 tbsp cooking oil