Vietnamese Recipes

Spicy Steve's Vietnamese Recipes

Stir Fried Lemongrass Chicken

(ga xao xa ot)

This is another classic Vietnamese dish that your family and guests will really enjoy. It makes a complete meal when served with rice.

- 1 lb boneless, skinless chicken thigh or breasts, cut into thin bite size strips
- 3 lemongrass stalks, bottom 4 inches minus the end tip, blended finely
- ½ cup dry roasted cashews
- 3-4 Thai bird’s eye chillies, seeded and chopped
- 4 cloves garlic, chopped
- 1 yellow onion, thinly sliced lengthwise
- 1 Tbsp fish sauce
- 2 Tsp brown sugar
- ½ cup chicken stock
- 3 Tbsp vegetable oil
- 1 Tbsp water
- 3 tsp cornstarch
- chopped cilantro to garnish

1. Blend cornstarch into water and then mix with chicken in a bowl. Evenly
coat chicken, then set aside to marinate for 20 minutes.

2. Add half the oil to a hot wok on a high heat and then add the chicken.
Stir until chicken starts to turn white and then set aside on a plate.

3. Add remaining oil to the wok over a moderate heat and add garlic,
chillies, and the lemon grass and sauté until fragrant – about 30
seconds. Add the onions and chicken stock and until the onions soften.

4. Add back in chicken, fish sauce, brown sugar and sauté until chicken is
fully cooked. Add cashews and sauté for 30 seconds.

5. Plate your dish, garnish with cilantro and serve.