Vietnamese Lemongrass Chicken
A simple Vietnamese-style caramelised chicken stir-fry with fragrant lemongrass and chili.
45m4Servings
Nutrition
241kcal
26gProtein
9gCarbs
12gFat
Ingredients
Chicken Thigh Fillets
500 g
Fish Sauce
4 tbsp
White Sugar
1 tbsp
Cornflour (Cornstarch)
½ tsp
Lemongrass Stalk
1 stalk
Vegetable Oil
2 tbsp
Garlic Cloves
5 cloves
Long Red Chilli
1 piece
Onion
1 small
Coconut Water
1 cup
Steamed Rice
to serve
1 serving
Coriander (Cilantro)
Optionalto serve (optional)
¼ cup
Instructions
1Marinate Chicken
10m
10mCombine Ingredients
Combine the chicken, fish sauce, sugar, cornflour, and half of the finely chopped lemongrass in a large bowl.
Marinate
Leave the chicken to marinate for 10 minutes.
2Cook Chicken
20m
20mSauté Aromatics
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the remaining lemongrass, garlic, chili, and onion. Stir-fry for 1 minute until fragrant.
Sear Chicken
Push the aromatics to the side of the wok. Add the remaining 1 tablespoon of oil. Add the marinated chicken and spread it out. Cook for 2-3 minutes until starting to brown.
Combine and Simmer
Stir-fry and toss everything together. Pour in the coconut water and simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
3Serve
Plate
Serve the lemongrass chicken with steamed rice.
Garnish
Top with chopped coriander leaves, if using.
Tips
Ensure your wok is very hot before adding ingredients to achieve a good sear.
Don't overcrowd the wok; cook in batches if necessary to maintain high heat.
The sauce will thicken naturally from the cornflour and the caramelization of the chicken and sugar.