About this recipe:I had tasted different versions of Vietnamese chicken before. When I was a student in UK, my friend cooked a dish of the same name and I remembered it had lemongrass. Since then, I have come across many versions. Then I came across another version which was much tastier and I discovered it in a Vietnamese restaurant called the Vietnamese Kitchen (what else?). That was years ago when I was in Malaysia. Since living over here in the UK, I have recreated it and it is good. My children love it.
500g chicken thighs or breasts, diced to 1cm cubes
salt and pepper to taste
oil, for frying
1 red chilli, finely chopped
3 cloves garlic, finely sliced
5cm piece root ginger, diced
1 onion, diced
1 to 2 carrots, diced
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 to 1 teaspoon sugar, or to taste
1 stalk lemongrass, finely chopped
3 spring onions, white part only, sliced
1 to 2 teaspoons cornflour
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Method Prep:15min › Cook:15min › Ready in:30min
Season the chicken with black pepper.
Heat 2 teaspoons of oil in a large frying pan or wok. Add the chicken and brown on all sides. Remove and set aside.
Add 1 teaspoon of oil to the pan and fry the chilli, garlic and ginger. Fry until fragrant. Add the chicken back to the pan along with all the ingredients except the spring onion, lemongrass and cornflour.
Stir fry until fragrant and a bit dry. Add in the lemongrass and toss for 2 minutes. (Add a splash of water if it becomes too dry.) Add the spring onion, and stir through. Add a few good shakes of black pepper, to taste.
Mix the cornflour with 1 to 2 teaspoons of water, then add to the pan and heat through till thickened. Dish out and serve