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!
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
- 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.
- 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).
- 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.