Vietnamese Stir Fried Chicken with Lemon Grass
Submitted by ntwsublime
Wok-seared chicken marinated in lemongrass, ginger, turmeric, and tomato paste with a splash of fish sauce. A deeply aromatic Vietnamese stir-fry that marinates up to 24 hours.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis Vietnamese stir-fry builds layers of flavor that start long before the wok heats up. Chicken pieces soak in a marinade of lemongrass, fresh ginger, garlic, turmeric, and tomato paste for anywhere from one hour to a full day.
When they finally hit the hot oil, the edges brown and caramelize while the marinade coats everything in a glossy, fragrant sauce.
The turmeric gives the chicken a warm golden color, and the tomato paste adds a subtle richness you wouldn’t expect in a Southeast Asian dish. Finish with diced onions tossed in at the last second for a sharp, crunchy contrast.
Kitchen Tips
- Fresh lemongrass is worth seeking out here. Dried works in a pinch (soak it first), but fresh gives a brighter, more citrusy punch.
- Marinate overnight if you have the time. The chicken absorbs much more flavor after a full day in the fridge.
- Keep the heat high when you first add the chicken. You want it to sear, not steam.
- Add the onions in the last minute so they stay crisp and pungent.
Variations
- Swap chicken for firm tofu, pressing it dry first, for a vegetarian version.
- Add a handful of Thai basil leaves right before serving for a fresh, anise-like finish.
Ingredients
Directions
First prepare the marinade.
If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6 inches.
Discard the strawlike top.
If you are using dried lemon grass, soak it in 4 tablepoons of hot water for an hour.
Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid).
Peel and crush the large garlic clove, peel the ginger and grate it finely.
Add the garlic, ginger, sugar, tomato paste, salt, chili powder and turmeric to the chicken.
Mix, cover and set aside for 1 to 24 hours, refrigerating if necessary.
Peel and finely chop the two garlic cloves.
Put the oil in a wok or large, lidded frying pan and set over a high heat.
When it is hot, put in the garlic.
Stir and fry for 30 secs or until the garlic is golden.
Add the chicken along with its marinade.
Stir and fry for 5 to 6 minutes or until the chicken browns a little.
Add the fish sauce and either the lemon grass soaking liquid or 4 tablespoons stock.
Stir once and cover.
Cook on a high heat for 5 mins.
Lift the lid and stir, adding another 4 tablespoons of stock.
Cover, turn the heat to low and cook for another 5 mins.
While the chicken cooks, peel the onions and cut them into 0.75 inch dice.
Separate the onion layers within the diced pieces.
Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute.
Lift the chicken out its oil and serve.
Comments
