Made with AI
Vietnamese Lemongrass Chicken Stir Fry
30 min 345 kcal per serving Medium
Ingredients
4 Servings
- boneless chicken breast600 g
- vegetable oil2 tablespoons
- lemongrass2 stalks
- garlic4 cloves
- onion1 medium
- fish sauce2 tablespoons
- soy sauce1 tablespoon
- sugar1 tablespoon
- red chilies2 pieces
Instructions
- 1
Slice the chicken breast into thin strips and set aside.
- 2
Remove the tough outer layers of the lemongrass stalks and finely mince the tender white part.
- 3
Peel and finely chop the garlic. Slice the onion thinly. Slice the red chilies (remove seeds for less heat if desired).
- 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
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 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
Add the marinated chicken to the pan. Stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned.
- 8
Add the remaining 1 tablespoon fish sauce and the sliced red chilies. Stir-fry for another 1-2 minutes to combine flavors.
