Vietnamese Lemongrass Chicken

April 5, 2016

This is one of my all time favourite mid week meals. It's healthy delicious and quick. Not to mention that my biggest food critic, three year old E loves this dish. I like to serve it with a big plate of wok-fried or steamed broccoli, brocollini, snow peas and bok choy. Little E prefers his with a big bowl of steamed rice. 



600g Chicken breast or thigh sliced thinly

1/2 cup of lemongrass finely chopped. I like to use half a tube of garden gourmet lemongrass

4 tbsp of soy sauce

1 red onion finely sliced

4 cloves of garlic crushed

1 tsp of pepper

1 tbsp of sugar

1 tbsp of oil

1 tbsp of rum or vodka

Chilli (optional)


  1. Have all of your ingredients chopped, measured and ready to use.

  2. Heat a large frypan or wok on high. Add your oil and allow to heat for 1 minute.

  3. I find cooking this amount of chicken works better in 2 batches. Put half of your onion in the frypan and allow to cook for 1 minute.

  4. Add half your garlic and half your chicken. Stir frequently.

  5. When the chicken starts to turn white and lightly golden,  add half your sugar. This will caramelize the chicken. Allow to caramelize for 1 minute.

  6. Add half your lemongrass. Allow to cook for 1-2 minutes still stirring freqeuntly.

  7. Stir in half the soy, half the pepper and half the rum. Keep stirring until your chicken is cooked through. You will need to pull a piece out to check. (perks of being the cook I say)

  8. Pour the stir-fry onto a dish and keep warm while you cook the other batch of chicken repeating steps 3 to 7 with the remaining half.

  9. Serve immediately with your choice of rice or greens.

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