This recipe fro Vietnamese Lemongrass Chicken was developed in the early days of this blog. It is such a delicious dish and a great way to transform chicken into something spectacular! I may re-shoot at some time, but I also think it is great to show that progress can be made if we simply keep at something. Here is a great collection of more recent recipes I created.
Yesterday we travelled to the far east for a little inspiration. Here is our take on lemongrass chicken, Vietnamese style…
In a time when getting a good, healthy meal on the table is a premium, this recipe is practical enough for a quick and easy weeknight dinner, yet lavish enough as part of a leisurely grand Sabbath or Sunday meal. That is one of the strengths as a Cooking Coach, I am extremely efficient and effective in the kitchen. In fact, my entire kitchen philosophy could easily be summarised as “In and out!”
Vietnamese Lemongrass Chicken
I have never physically been to Vietnam, (though it’s on my bucket list of great places for culinary travel). I make up for my lack of physical travel through the virtual cooking experience of making the dish at home and feeling as if I have just landed in Vietnam. Until I actually do, this takes me very close to the real thing!
Vietnamese Lemongrass-Chicken
This Vietnamese Lemongrass Chicken is exactly what you need to be making for dinner tonight. It is quick, easy and practical enough for a weeknight meal yet lavish enough for a Sabbath or Sunday spread.
Ingredients
- 1 kg (2lbs) chicken breast,
- 3 stalks lemongrass,
- 2 tbsp finely chopped ginger,
- 3 cloves garlic,
- 2 lime leaves,
- 1 red chili (seed removed),
- 2 stalks spring onion (scallion),
- 3 tbsp sunflower oil,
- salt to taste.
Instructions
- Cut chicken breast into 1 inch cubes, add chopped seasonings and marinate for 30 minutes.
- Heat wok or pan and add 3 tbsp sunflower oil (or other cooking oil) to coat.
- Stir fry chicken in a oiled hot wok until cooked. This should take about 10minutes. Be sure not to overcook it.
- Serve quickly! Goes well with broccoli steamed in ginger and garlic or jasmine rice.
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This sounds and looks delicious. I love the presentation, too. I’m sure I’m not the only one who gets very excited when I get to eat a meal with chopsticks!
Thanks Yasmin! You and “we” love chopsticks! Lij got these ceramic ones when he was living in Malaysia.
I haven’t really explored Vietnamese food – must start with this recipe.
The authentic recipe calls for palm sugar but we left that out. If you want, we could give you the measurements for that too.
This looks incredible, I only recently discovered Vietnamese cuisine and love Pho so will have to try this
Thanks! Did you find a Vietnamese restaurant in Dubai?
There is a Vietnamese fusion place at the Shangri-la called Hoi-an – its not 100% and their Pho isin’t great but some of the staff and the chef are Vietnamese so they can tailor the dishes for you. My fascination with Pho on a trip to the far east recently 🙂
Awesome! Thanks for the heads up on the restaurant too!
Looks delicious! I have never tried Vietnamese food before. This is tempting me to do so. Nuff thanks!!
Thanks Ababa. One of the our goals with the blog is to erase the culinary boundaries that we may have and broaden our palates. Cooking gives us the opportunity to experience new places from the convenience of our kitchens!
Please try it with fever grass and let us know how it goes
I will but will experiment with fish instead since i have stopped eating chicken….:-(
Oh my this sounds awesome. I love lemongrass. Bet this is super flavourful. Thanks for sharing. Hope you’re having a wonderful day.
Kristy
Oh boy, this sounds awesome! I love lemongrass. Bet this is super flavourful. Thanks for sharing. Hope you’re having a great day.
Kristy
Yum..my dinner inspiration for tomorrow…
this looks delicious, I have some chicken I needed to do something with. Thanks for sharing your delicious look recipes. Head on over to my blog if you are looking for any desserts to go with 🙂