Vietmanese Lemongrass Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2 tablespoons fish sauce |
3 garlic cloves, crushed |
1 tablespoon curry powder |
1/2 teaspoon salt |
2 tablespoons sugar |
1 1/2 teaspoons sugar |
1 1/2 lbs boneless skinless chicken breasts (or thighs) |
3 tablespoons water |
3 tablespoons cooking oil |
2 fresh lemongrass, stalks tender inner white bulbs only, minced |
1 large shallot, thinly sliced |
3 chilies, seeded and minced |
1 scallion, for garnishing |
Directions:
1. In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
2. In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
3. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.
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