This recipe is a masterclass in aromatics. It’s the kind of dish that makes your neighbours knock on your door just to ask what’s for dinner - or at least peer suspiciously over the fence.
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We’re taking a humble chicken and giving it the Vietnamese "gold standard" treatment: fresh lemongrass, spicy chilies, and that essential savoury-sweet balance that makes your tastebuds do a happy dance.
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🍋 Why Lemongrass is the Secret Ingredient
Let’s be honest: Lemongrass looks like a piece of wood you’d find in a backyard, but it smells like heaven. It’s a citrusy, floral powerhouse that provides a "zing" you simply cannot get from a regular lemon. Pro tip: Don't be shy with it. By bruising the stalks, you release those essential oils that transform a simple stir-fry into a fragrant, hearty dish.
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⏱️ Timing is Everything (Seriously)
I know, I know - we’re all busy. But this isn't a "throw it in the pan and pray" situation. To get that deep, restaurant-quality flavor, you need to plan for a 45-minute marinating session. Think of it as a spa day for your chicken. This ensures the aromatics actually penetrate the meat rather than just sliding off into the oil.
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Once that chicken has finished its aromatic soak, it's time to bring the heat and the sizzle. Ensure your wok is screaming hot before the ingredients hit the pan to lock in those succulent juices. This is the moment where the magic truly happens and your kitchen transforms into a Saigon street-food stall.
🔥 Tips for the Ultimate Stir-Fry
The Chicken: If you want to stay authentic, use a small whole chicken (about 900g – 1kg) and joint it into small pieces. The bone-in pieces hold the sauce better and offer a variety of textures.
The Heat: We're using two fresh chilies. Keep the seeds in for extra heat, or seed them first for a milder flavor. That heat balances the sugar and fish sauce perfectly.
Before you dive into the recipe below, make sure you have your mise en place ready. Vietnamese cooking moves fast once the oil is hot, so having your chopped lemongrass and crushed garlic within arm's reach is essential for a stress-free stir-fry experience.
🍋 Classic Vietnamese Lemongrass Chicken
A fragrant, restaurant-quality Vietnamese stir-fry featuring fresh lemongrass, chilies, and a perfect savoury-sweet balance.
- Prep: 35 mins (+45m marinate)
- Cook: 20 mins
- Servings: 4–6
Ingredients
- 1 small chicken (900g-1kg), jointed
- 5 fresh lemongrass stalks, finely chopped
- 1 tsp salt & 1/2 tsp ground black pepper
- 3 tbsp spring onions, finely chopped
- 2 tbsp groundnut oil
- 175g onions, finely sliced
- 6 garlic cloves, crushed
- 2 fresh red/green chilies, chopped
- 2 tsp sugar
- 100g roasted peanuts, chopped
- 3 tbsp fish sauce
Instructions
- Prepare Ingredients: Joint your chicken and finely chop the lemongrass.
- Marinate: Toss the chicken with salt, pepper, and spring onions. Let it chill for 45 minutes.
- Sauté Aromatics: Sizzle the oil in a wok. Toss in onions, garlic, and lemongrass.
- Cook: Add the chicken and chilies. Stir-fry for 20 minutes until golden.
- Finish: Stir in sugar and fish sauce. Garnish with roasted peanuts and serve hot.
Look at that golden glow! If this chicken were any more photogenic, it would have its own lifestyle blog. Go ahead and take a photo for the 'gram before you dive in. Just try to save some for your family!
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And there you have it! A dish so vibrant and zesty it might just become your signature move in the kitchen. If you find yourself eating the leftovers straight from the fridge at midnight, don't say I didn't warn you—it’s hopelessly addictive!
If you loved my Prawn & Lemongrass Stir-fry, this chicken version is going to be your new weeknight favorite.
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