Vietnamese Lemongrass Chicken Stir Fry

Instructions

1. 1

   Slice the chicken breast into thin strips and set aside.

2. 2

   Remove the tough outer layers of the lemongrass stalks and finely mince the tender white part.

3. 3

   Peel and finely chop the garlic. Slice the onion thinly. Slice the red chilies (remove seeds for less heat if desired).

4. 4

   In a bowl, combine the chicken strips with half of the minced lemongrass, 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1 tablespoon sugar. Mix well and let marinate for at least 15 minutes.

5. 5

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

6. 6

   Add the remaining lemongrass, chopped garlic, and sliced onion to the pan. Stir-fry for 2 minutes until fragrant and the onion softens.

7. 7

   Add the marinated chicken to the pan. Stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned.

8. 8

   Add the remaining 1 tablespoon fish sauce and the sliced red chilies. Stir-fry for another 1-2 minutes to combine flavors.

9. 9

   Taste and adjust seasoning if needed. Serve hot with steamed rice.