Vietnamese Lemongrass Chicken

Servings: 6
Calories: 256.3kcal/20.9kJ (per serving)
Fat: 16.3g (per serving)
Carbs: 3.5g (per serving)
Protein: 22.7g (per serving)

About

Lemongrass is very popular in many Vietnamese dishes. I love it in this dish because it really is the star of the show. Chopping lemongrass by hand takes time and patience, but is worth it. Pre-chopped lemongrass is also available to purchase at most asian markets. The chicken is stir-fried with lemongrass as well as jalapeno and dried chilies. It’s spicy, lemony and absolutely delicious.

Ingredients

2 tablespoon water
½ pound chicken breast
½ pound chicken thigh
½ cup, sliced red onions
2 clove garlic
¼ cup lemon grass citronella raw
1 pepper jalapeno peppers
2 chili dried red chili by generic
2 tablespoon rice cooking wine by michiu
2 medium (4-1/8 in. long) green onions
¼ cup avocado oil
2 tablespoon 100% pure first press extra virgin fish sauce by red boat

Instructions

In a small bowl, combine the fish sauce and water.
Heat a wok over high heat, until the surface of the wok looks matte and a drop of water flicked into the wok evaporates on contact. Add oil and heat until shimmering, then add diced chicken and cook for 3-4 minutes until browned and halfway cooked through.
Pour off all oil except 2 tablespoons, leaving chicken in the wok. Add in sliced red onion and cook for 2 minutes.
Add garlic, lemongrass, chopped dried chilies and jalapeno. Cook for 30 seconds. Add wine to deglaze the wok, stirring to release the browned bits at the bottom. Cook for another 5 minutes until it all is caramelized.
Add the fish sauce mixture and scallions and cook for 1-2 more minutes until the chicken is cooked through scraping browned bits from bottom of pan. Serve hot!