Vietnamese Chicken with Lemongrass

If you have never tried lemongrass before, this is a perfect way to try it out.  The combination of the lemongrass, garlic and chili peppers add a ton of flavor to what could be “boring” chicken.  Serve the chicken over some hot jasmine rice and dig in.

14 to 16 oz of boneless, skinless chicken breast, cut into small chunks or strips
2 stalks of lemongrass
1-2 chili peppers, finely chopped
1 tbsp fish sauce
3-4 cloves of garlic, finely chopped
½ cup chicken broth
1 small yellow onion, cut into thin slices
Canola oil
Kosher salt and freshly ground pepper

Add the chicken chunks and/or strips to a medium glass mixing bowl.  Peel the outer layer of the lemongrass and remove the ends.  Cut the lemongrass into thin slices and then finely chop.  Add the lemongrass, garlic, chili peppers, a dash of salt and pepper and mix with the chicken.  Cover the chicken and refrigerate for up to 3 hours – the longer the better if you really want the flavors to kick in!

In a small skillet, heat some canola oil over medium to high heat and add the onion slices.  Continue to cook until the onions are tender and golden brown.  Remove from heat and set the onions aside.

Heat some canola oil in a large skillet over medium to high heat and add the chicken and cook until the chicken is browned and thoroughly cooked.  Move the chicken to one side of the pan and add the fish sauce (I usually start with 1/2 tbsp as a little can go a long way!) and slowly add the chicken broth (I start by adding 1/4 cup of the broth).  Quickly mix the liquids together and move the chicken back to the center of the pan so that it can absorb the liquids.  Lower the heat and let it simmer for a few minutes.  The chicken will start to absorb the liquids and pick up the bits of garlic and lemongrass from the pan. Add more chicken broth as needed to keep the chicken moist.  Add the cooked onions to the chicken mixture, stir until the onions are heated through and serve over hot jasmine rice.


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