Lemongrass Chicken

I’ve made this a few times now, the first time I thought it was an accidental “oh wow this is SO good!”, so I tried it again, and it was still “SO good”. We frequent a local Thai restaurant that serves traditional home-made meals, and this recipe rivals their version. I’ll be making it again and again, and even for guests. Enjoy!

photo 1
Adapted from Food & Wine‘s recipe.

  • 1 1/2 pounds skinless, boneless chicken breasts, fat trimmed, meat cut into 1/4-inch pieces (the smaller, the more flavorful)
  • 1/4 cup plus 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 1 Tbsp curry powder
  • Soy sauce
  • 3 plump stalks of lemongrass, tender white inner bulb only, minced
  • 1 medium red onion, quartered lengthwise and thinly sliced crosswise
  • 2 teaspoons minced garlic
  • 1/2 tsp fresh ginger
  • 1/4 cup Chinese cooking wine, sake or water
  • 1/2 cup Vietnamese Stir-fry Sauce, recipe to follow
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • 4 large scallions, cut into 1/2-inch lengths
  • 6 button mushrooms
  1. In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, curry powder, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper and a dab of soy sauce.
  2. In a large wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and cook until white (small amounts of pink are okay).
  3. Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and ginger and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine, another dab of soy sauce, Vietnamese Stir-fry Sauce, oyster sauce, scallions, ; bring to a boil.  Serve by garnishing with uncooked lemongrass pieces and green onion.

Vietnamese Stir-fry Sauce

  • 1 1/2 cups chicken stock, preferably homemade
  • 1/4 cup plus 1 tablespoon Asian fish sauce
  • 1 tablespoon sugar

In a small saucepan, bring to a boil, stirring frequently. Remove from heat and cool.

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