Vietnamese Lemongrass Chicken (Stirfry)

Lemongrass Chicken is something Jas likes to get when we occasionally go out for some Vietnamese food. It is usually eaten with white rice, or in Vietnam, broken white rice (because the non-broken ones are all for export!) The lemongrass is processed until it is tiny, and with a little shallot, garlic and some fish sauce, you can imagine how great this dish tastes!


Ingredients (serves 2 to 3)

  • 2 chicken breasts or 4 chicken thighs, deboned and cubed (I used chicken thighs)
  • 1 stick lemongrass
  • 3 cloves garlic
  • 2 medium shallots
  • 1 tablespoon oyster sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon dark soy sauce
  • a pinch of salt
  • a drizzle of sesame oil
  • 2 tablespoons cooking oil

'13-5 kitchen


Chop the lemongrass up into small pieces.

Put the lemongrass, garlic and shallots in the food processor and pulse until fine.


In a heated pan, add cooking oil, and fry the lemongrass/garlic/shallots mixture until fragrant.

Add the cubed chicken to the pan and fry until 80% cooked.

Add sugar, fish sauce, oyster sauce and dark soy sauce.


Continue frying the chicken until cooked.

Serve and enjoy!



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