Fiery Lemongrass Garlic Chicken Stir-Fry
Details
A symphony of heat and aroma, this chicken stir-fry delivers a punch of garlicky Vietnamese flavor.
Ingredients
Instructions
Marinate the Chicken
In a medium bowl, combine the chicken pieces with 1 tablespoon of fish sauce, 1 teaspoon of sugar, and ½ teaspoon of black pepper. Mix well and let marinate for at least 15-20 minutes at room temperature, or covered in the refrigerator for up to 30 minutes.
Prepare Aromatics
While the chicken marinates, finely mince the garlic and lemongrass (using only the tender white part). Thinly slice the red chilies and onion.
Stir-Fry the Aromatics
Heat 2 tablespoons of cooking oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic, minced lemongrass, and sliced red chilies. Stir-fry for 1-2 minutes until fragrant and lightly golden, being careful not to burn the garlic.
Cook the Chicken and Onion
Add the marinated chicken pieces to the wok and stir-fry for 3-5 minutes until they are mostly cooked through and lightly browned. Add the sliced onion and continue to stir-fry for another 2-3 minutes until the onion softens.
Finish the Dish
Pour in 1 tablespoon of fish sauce, 1 teaspoon of sugar, and ¼ cup of water or chicken broth. Stir well to combine all ingredients and allow the sauce to simmer and thicken slightly, coating the chicken evenly, about 1-2 minutes.
Serve
Garnish generously with fresh chopped scallions and serve immediately with hot jasmine rice.
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