This recipe has quickly become a great weeknight favourite as it is quick to cook as long as you prepare the chicken slightly ahead of time. The lemongrass makes the chicken zing with flavour. Don’t be worried if during the cooking process some of the lemongrass begins to char. To make this recipe sing make sure you make some Nuoc cham dressing to really add some great flavour.
If you have some time and want to step it up a notch one of my favourite ways to serve this is to serve with pickled carrots and Vietnamese spring rolls. Takes a bit more time but it is well worth it for a weekend treat.
Ingredients
Chicken (500g, thigh or breast)
Garlic (2 cloves, diced)
Fish Sauce (3 Tbsp)
Soy Sauce (2 Tbsp)
Brown Sugar (2 Tbsp)
Chilli (1 Tbsp of minced or if using fresh 1tsp)
Lemongrass (2 Sticks thinly sliced, fresh or frozen)
Cooking oil (2 Tbsp)
2 Spring onions (sliced thinly)
Coriander (handful for garnishing, roughly chopped)
Nuoc Cham (optional but well worth it)
Preparation
1. Slice the chicken into 3-4 cm cubes and put the following ingredients in with the chicken. Diced garlic, Fish sauce, Chilli, Soy Sauce, Sugar, Lemongrass and 1 Tbsp of Oil.
2. Set the chicken aside to marinate for at least 1 hour.
3. Place a Tbsp of cooking oil into a pan on high heat and cook the chicken. Resist the temptation to stir, let the chicken caramelize with the sugar and when browned on one side quickly stir the pan to turn the chicken.
4. Once chicken is browned and cooked on both sides put in spring onions for 1 minute. At the very end sprinkle over some chopped coriander to serve.
5. Serve with rice and 2-3Tbsp of Nuoc cham to give it that extra hit of flavour. Enjoy.
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