| Yield | |
|---|---|
| Source | https://poshjournal.com/vietnamese-lemongrass-chicken-stir-fry |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | https://poshjournal.com/vietnamese-lemongrass-chicken-stir-fry |
| Prep time | 30 minutes |
| 1 | Pound | Chicken Thighs (skinless, boneless, cut into bite-sized pieces) |
| 3⁄4 | Teaspoon | Turmeric |
| 1⁄8 | Teaspoon | Salt |
| 1⁄8 | Teaspoon | Chicken Bouillon |
| 2 | Tablespoon | Vegetable Oil |
| Dash | Ground Black Pepper | |
| 1 1⁄2 | Tablespoon | Brown Sugar |
| 1 1⁄2 | Tablespoon | Fish Sauce |
| 2 | Lemongrass (minced) | |
| 1 | Shallot (sliced) | |
| 3 | Clove | Garlic (minced) |
| 2 | Tablespoon | White Wine |
1.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.
2.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.
3.Add lemongrass and shallots into the skillet. Cook at high heat for about 1 minute then add garlic and keep stirring just until fragrant.
4.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.