Vietnamese Stir Fry Lemongrass Chicken

This is my own take of Vietnamese Stir Fry Chicken. I happen to go to the fresh market and spotted fresh green lemongrass (though they were really really expensive!) so I bought a bunch. I wanted to cook Tom Yum Soup during the week so this means I could use it for two dishes (yes, that is how I normally plan my cooking throughout the week so no wastage as I hate throwing food away). I know that the authentic Vietnamese Chicken is normally char-grilled but since I did not have a grill, I had to think out of the box and do a stir-fry instead. This recipe is perfect for busy weeknight quick meals and ideal to go with hot bowl of Jasmine rice.
  • 400gm of chicken breast/thighs, cut into chunks
  • 2 shallots, sliced
  • 1 green capsicum, sliced
  • 2 garlic cloves, chopped finely
  • Marinade:
    • 2 stalks of lemongrass, minced (white part only, but save the green part for later)
    • 1 teaspoon of fish sauce
    • 1 teaspoon of soya sauce
    • Juice of 1 thai kaffir lime
    • Dash of salt and pepper
  • Sauce:
    • 1 teaspoon of fish sauce
    • 1 teaspoon of raw/brown sugar
  • 2 tablespoon of cooking oil
  1. In a bowl, place the chicken meat with the marinade ingredients and combine to marinade. Leave it overnight.
  2. Heat up a wok/pan and add in the cooking oil.
  3. When the oil is hot, remove the chicken from the marinade and save the remaining marinade juice later. Place the meat into the wok and roughly brown the chicken pieces. Set aside.
  4. Lower the heat to medium. Now, toss in the garlic and shallots into the wok and stir fry till fragrant.
  5. Place the chicken meat back to the wok. Now add the remaining marinade juice and sauce.
  6. Add the capsicum and place a lid on the wok. Let it simmer for 2 minutes.
  7. Turn off the heat and serve the chicken with the green part of the lemongrass stalk (optional).

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