Authentic Vietnamese Lemongrass Chicken Recipe

Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt)

WEBMar 28, 2020 · Pat dry your chicken, cut into bite size pieces. In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute …

Rating: 4.9/5(22)
1. Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
2. Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛” slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
3. Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
4. Pat dry your chicken, cut into bite size pieces.

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Vietnamese Lemongrass Chicken Gimme Some Oven

WEBSep 3, 2019 · Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food …

Rating: 4.8/5(36)
1. Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
2. Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
3. Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
4. Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).

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Vietnamese Lemongrass Chicken Rasa Malaysia

WEBOct 16, 2007 · Instructions. In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat …

1. In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
2. In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
3. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

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