Vietnamese Spicy Lemongrass Chicken
Ingredients
- 500 g 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
- 100 ml 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
Instructions
- 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.
Notes
On the side, I like to serve a plate of green vegetables for a balanced meal.