I love quick and easy recipes and this one is great one to add to your quick weekday suppers. Most of the ingredients should be in your store cupboard. In this recipe, I used the very handy Very Lazy range of flavours. I don’t normally have lemongrass sitting around but having one of these tubes in the fridge, I can quickly whip up a stir fry with just a squirt of the sauce.
As with all my recipes, you can add more or less of the strongly flavoured aromatic ingredients to suit your taste. I like it hot and spicy so my recipes tend to reflect that. Give it a try and let me know how it worked out.
Vietnamese Spicy Lemongrass Chicken
- 500g skinless, boneless chicken thighs, cut into bite sized pieces
- 2 tbsp of Lazy Lemongrass paste or 2 stalks of lemongrass, finely chopped
- 2 tsp Lazy garlic paste
- 1 small red onion, thinly sliced
- 4 tbsp Chinese cooking wine
- 100ml Chicken stock
- 5 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp Lazy chili paste or chilli sauce of choice
- A bunch of spring onions, sliced at an angle
- cold pressed rapeseed oil
- salt and pepper to taste
- In a bowl, marinate the chicken with 2 tbsp oil, 1 tbsp salt and 1 tsp white pepper.
- In a smoking hot wok, heat 2 tablespoons of the rapeseed oil.
- Add the chicken to the wok and stir-fry over high heat until the flesh turns opague and cooked through, about 3 minutes. Transfer the chicken to a plate.
- Heat the remaining 2 tablespoons of oil. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, about 2 minutes.
- Add the rice wine and cook until slightly reduced, about 1 minute.
- Add the stock, fish sauce, oyster sauce, sugar, chili paste, spring onions, sliced chiles and bring to a boil.
- Return the chicken to the sauce and stir to coat, until heated through. Serve with rice.
On the side, I like to serve a plate of green vegetables for a balanced meal.