Lemongrass Chilli Chicken (4-6)

A favourite dinner from ” The Food of Vietnam” by Luke Nguyen,

Lemongrass Chilli Chicken (4-6)
Print Recipe
Lemongrass Chilli Chicken (4-6)
Print Recipe
  1. In a mixing bowl, combine the fish sauce and sugar and mix until the sugar has dissolved. Add half the lemongrass, half the garlic, half the chilli and all of the chicken.
  2. Toss the chicken to coat, then cover and marinate in the refrigerator for 1hour, or overnight for an even tastier result.
  3. Heat a large saucepan or wok over medium heat. Add the oil and the remaining lemongrass, garlic and chilli and stir-fry for 1 minute, or until fragrant and slightly brown.
  4. Increase the heat to high, then add the chicken and seal for 2 minutes on each side, or until browned all over.
  5. Now add the coconut juice and onion. Cover and cook over medium heat for 5 minutes, or until the sauce has reduced by half.
  6. Transfer to a bowl, garnish with coriander and serve with steamed jasmine rice.
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