Lemongrass Chicken Stir Fry - A Super Easy Treat!
We've teamed up with @neffhomeappliances and today Jeremy is cooking up a flavour packed sweet and spicy Lemongrass Chicken stir fry for #wokwednesdays. Looking for a quick meal? Then this is the video to watch!
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How to make... Chilli & Lemongrass Chicken!
A surprisingly simple little chicken dish which is cheap to make and pack full of great flavour! A short list of ingredients to make a great little dinner for the whole family! I use chicken thighs here which have much more flavour and are cheaper to buy. Get the full recipe here:
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Grilled Lemongrass Chicken Recipe - Better Than Takeout!
This easy, delicious recipe is a staple in Vietnamese restaurants in Canada, and it's super easy to make at home!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Making Vietnamese lemongrass chicken
LEMONGRASS CHICKEN⤵️
2 lbs chicken (I used boneless thighs. You can also use bone in thighs or drumsticks)
2 TBSP minced lemon grass
5 cloves minced garlic
2 TBSP fish sauce
2 TBSP soy sauce
2 TBSP honey (or sugar)
5 TBSP oil (I used vegetable oil)
1 tsp black pepper
ADDITIONAL INGREDIENTS
oyster sauce (optional)
1. Marinate your chicken with all of the ingredients listed. Marinate for at least 3 hours of overnight for best results
2. After your chicken has been marinating, you can cook on a skillet, airfryer or grill.
3. If cooking in a skillet: heat up some oil on medium heat. Once hot, add your chicken and cook for 10 minutes (or until your chicken is cooked through), flipping every 2-3 minutes so your chicken doesn’t burn because of honey/ sugar.
4. After your first flip, brush a thin coat of oyster sauce onto your chicken for some added color— this is optional.
5. Serve with rice or vermicelli noodles, veggie of choice. sunny side up egg and fish sauce.
FISH SAUCE
1/4 cup sugar
1/4 cup fish sauce
12 oz coconut soda/ coco rico or water
2 TBSP white vinegar
5 cloves minced garlic
Garlic chili paste (sambal) - optional
Chopped Thai chili - optional
- mix this together until sugar dissolves
VIETNAMESE LEMONGRASS CHICKEN | Su's Cookbook
Vietnamese Lemongrass Chicken Recipe
By Su’s Cookbook
Ingredients:
500gm chicken (thigh part would be ideal)
1 yellow onion, sliced thickly
5 lemongrass, chopped finely (tender inner white bulbs)
5 cloves of garlic, finely chopped
Mix of fresh red chilli and Bird’s eye chilli
Black and White pepper powder
Fresh coriander leaves
Oil and water for cooking
Sauce mix:
2 tbsp fish sauce
2 tbsp sugar
¼ tsp corn flour
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Method:
Heat up some oil in a pan over medium low flame and saute the chicken till it turns golden brown. Then, add the lemongrass and garlic and stir-fry for a few minutes.
Now, add in the onion and chilli, cook for 3 minutes. In between do sprinkle some water, to keep the chicken moist. Also, add some white and black pepper powder.
Then, add the sauce and mix well until everything is combined well. Cook for another 2-3 minutes, till the chicken is caramelized, then turn off the flame.
Garnish with fresh coriander leaves and serve while it’s hot! :)