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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Vietnamese Lemongrass Chicken

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All the ingredients for this weeknight stir-fry are incredibly simple, but when added to the wok, pure magic happens. The result? A bowl of sticky, savoury, caramelised chicken goodness. Fragrant and fabulous… give it a go!

WATCH THIS RECIPE

VIETNAMESE LEMONGRASS CHICKEN

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

500g (1 lb) chicken thigh fillets, cut into roughly 3cm (1.2 inch) cubes

4 tbsp fish sauce

1 tbsp white sugar

½ tsp cornflour (cornstarch)

1 lemongrass stalk, bruised and white part finely chopped

2 tbsp vegetable oil

5 garlic cloves, finely chopped

1 long red chilli, finely chopped

1 small onion, sliced

1 cup coconut water

steamed rice, to serve

¼ cup roughly chopped coriander (cilantro), to serve (optional)

Steps

Combine the chicken, fish sauce, sugar, cornflour and half the lemongrass in a large bowl.  Leave to marinate for 10 minutes.

Heat 1 tablespoon of the vegetable oil in wok over high heat. Add remaining lemongrass, garlic, chilli and onion and stir-fry for a minute. Push all the ingredients to the side to make a space for the chicken. Add the remaining 1 tablespoon of oil and then add the chicken. Spread the chicken out and allow to cook for 2-3 minutes or until starting to brown. Then stir-fry and toss everything together. Add the coconut water and simmer for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly.

Serve the chicken with steamed rice and top with coriander leaves if using.

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