Vietnamese Spicy Lemongrass Chicken
Vietnamese Spicy Lemongrass Chicken

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vietnamese spicy lemongrass chicken. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Vietnamese Spicy Lemongrass Chicken is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vietnamese Spicy Lemongrass Chicken is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have vietnamese spicy lemongrass chicken using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Vietnamese Spicy Lemongrass Chicken:
  1. Take 1/4 cup plus 2 tablespoons canola oil
  2. Make ready 1 1/2 lb skinless, boneless chicken thighs, fat trimmed, meat cut into 3/4-inch pieces
  3. Take 2 stalks lemongrass minced
  4. Get 1 red onion julienned
  5. Prepare 2 tsp minced garlic
  6. Make ready 1/4 cup sake or water
  7. Get 1 tbsp oyster sauce
  8. Take 1 tsp chilli paste
  9. Prepare 4 scallions julienned
  10. Take 5 small dried chillis
  11. Get 1 jalapeño seeded and finely chopped
  12. Get kosher salt and black pepper
Instructions to make Vietnamese Spicy Lemongrass Chicken:
  1. In a medium to large bowl, toss the chicken pieces with 2 tablespoons of the canola oil, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper.
  2. In a wok, heat 2 tablespoons of the canola oil. Add half of the chicken and stir-fry over high heat until browned, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
  3. Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, 2 minutes. Add the sake and cook until slightly reduced, about 1 minute. Add the oyster sauce, chili paste, scallions, dried chiles and jalapeño; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve.

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