Vietnamese lemongrass and ginger chicken

Name: Vietnamese lemongrass and ginger chicken
Total time: 3000 s
Yield: 3-4 people
Cuisine: British
Ingredients: 3 large chicken breasts; 6 cloves garlic - finely chopped; 3 sticks lemon grass - finely chopped; 2 small onions - 1 finely chopped, the other finely sliced; 1 large knob ginger - finely grated; 3 tsp turmeric; 5 tbsp Vietnamese fish sauce (3 tbsp if you can only find Thai); 1 tsp caster sugar; 3 tbsp siracha / hot chilli sauce; 1 1/2 tbsp oil, plus extra for frying; 1 chilli finely chopped; 2 tbsp fresh coriander

Kate Carless @KateCarless

Bath, UK

I learnt to make this really quick and deliciously fresh chicken dish at a cooking school on my travels in Vietnam for my honeymoon. It brings back so many happy memories of all the delicious food we discovered and enjoyed. My top tip for this recipe is to make sure everything is really finely chopped because it doesn’t need to cook for very long and you don’t want large chunks of raw garlic or tough lemongrass in your sauce. Also, if you can get Vietnamese fish sauce, it has a slightly milder fishy taste than the Thai alternative. If Thai fish sauce is your only option, just use a bit less.

Kate Carless @KateCarless

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Ingredients

50 minutes (including prep)

3-4 people

3large chicken breasts
6 clovesgarlic - finely chopped
3 stickslemon grass - finely chopped
2small onions - 1 finely chopped, the other finely sliced
1large knob ginger - finely grated
3 tspturmeric
5 tbspVietnamese fish sauce (3 tbsp if you can only find Thai)
1 tspcaster sugar
3 tbspsiracha / hot chilli sauce
1 1/2 tbspoil, plus extra for frying
1chilli finely chopped
2 tbspfresh coriander

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Steps

50 minutes (including prep)

1

Finely chop the lemongrass, garlic, ginger. Slice / chop the onion. Set aside.
2

Slice the chicken breasts into strips and put in a bag or bowl. Add 1/3 of the lemongrass, garlic and all of the ginger. Then add the turmeric, fish sauce, sugar, siracha, oil and a little black pepper. Mix together and set aside to marinade for 30 minutes.
3

After 30 mins, heat 1 tbsp oil in a pan over a medium heat. Add the chopped and sliced onion, remaining lemongrass and remaining garlic. Fry until the onion is soft. Be careful not to burn them.
4

Next add the chicken, all of the marinading juices, finely chopped chilli and 150 ml water (you might need more or less water depending on how big your chicken breasts are). You want enough to create a light sauce.
5

Simmer for 7-10 minutes until the chicken has cooked through. Sprinkle over the coriander and serve with rice (and some green veg if you fancy it)

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Kate Carless @KateCarless

on July 05, 2021 13:46

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.