Vietnamese Lemongrass Chicken Stir Fry
Total Time: 30 minutesYield: 4 Servings
Source: poshjournal.com
Category: Poultry
Ingredients
1 pound Chicken Thighs (skinless, boneless, cut into bite-sized pieces)3⁄4 teaspoons Turmeric
1⁄8 teaspoon Salt
1⁄8 teaspoon Chicken Bouillon
2 tablespoons Vegetable Oil
dash Ground Black Pepper
1 1⁄2 tablespoon Brown Sugar
1 1⁄2 tablespoon Fish Sauce
2 whole Lemongrass (minced)
1 whole Shallot (sliced)
3 cloves Garlic (minced)
2 tablespoons White Wine
Directions
- Transfer the chicken pieces into a bowl. Add turmeric, salt, dash of black pepper, and chicken bouillon. Stir to combine. Cover and refrigerate for 1 hour or overnight.
- In a large skillet, heat oil on high heat. Cook the chicken not moving for about 2-3 minutes then flip and continue cooking until the meat is fully cooked. Transfer the chicken to a plate.
- Add lemongrass and shallots into the skillet. Cook at high heat for about 1 minute then add garlic and keep stirring just until fragrant.
- Add the chicken back into the pan, stir for about 2-3 minutes. Add wine and fish sauce and brown sugar. Continue cooking and stirring until most of the liquid has evaporated and the meat is coated with the sauce. Serve immediately with rice.