Vietnamese · Dinner
Stir Fried Chicken With Lemongrass And Chili
Vietnamese stir-fry of boneless chicken thigh tossed with lemongrass, garlic, fresh chili and fish sauce in a hot wok until caramelised at the edges. Finished with lime juice and scallion, the dish delivers citrusy heat and savoury depth served over jasmine rice.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
437Calories
42.3gProtein
16.1gFat
29.6gCarbs
8.2gSugar
2.1gFiber
1215mgSodium
198mgChol
4.1gSat Fat
680mgPotassium
55mgCalcium
2.9mgIron
0.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Toss chicken thigh strips with cornstarch and half the fish sauce, coating evenly. Mince the lemongrass tender core, garlic, and slice the chili. Set chicken aside for 15 minutes.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add chicken in a single layer and sear 3 minutes without stirring until browned.
3
Stir-fry
Push chicken aside, add lemongrass, garlic and chili to the cleared space, stirring 1 minute until fragrant. Toss together with remaining fish sauce and sugar, cooking high heat 2 minutes until cooked through with light glaze.
4
Plate
Add scallions and lime juice, tossing 30 seconds over high heat until scallions wilt. Serve over jasmine rice immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh
- 44 stalks lemongrass, tender core only
- 6 cloves6 cloves garlic
- 22 fresh red chili
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp cornstarch
- 2 tbsp30ml vegetable oil
- 44 scallions
- 2 tbsp2 tbsp lime juice
- 1 cup190g cooked jasmine rice, to serve
