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Vietnamese Lemongrass Chicken Stir-Fry

Course: Main Course
Cuisine: Vietnamese
Serves: 2 People

Ingredients

  • 300 g Chicken thighs skinless and boneless cut into bite-sized pieces
  • 2 tbsp Fish sauce
  • ¼ tsp Sugar
  • 2 tbsp Vegetable oil
  • 2 clove Garlic minced or grated
  • 1 Lemongrass stick large, finely chopped
  • 1 Banana shallot small, finely diced
  • 1 Red chilli large, sliced
  • 1 Spring onion cut into chunks

Method

  • Heat 1 tbsp Vegetable oil in a pan over medium-high heat.
  • Add the Chicken thighs and stir-fry for 3–4 minutes until golden. Remove from the pan and set aside.
  • Add the remaining Vegetable oil, Garlic, Lemongrass, Banana shallot and Red chilli. Stir-fry for 1–2 minutes until fragrant.
  • Return the Chicken to the pan and toss to combine with the aromatics.
  • Add the Fish sauce and Sugar. Stir-fry for a further 3–4 minutes until the Chicken is fully cooked through and evenly coated.
  • Remove from the heat and garnish with the Spring onion.
  • Serve immediately with steamed Jasmine rice.