Luke Nguyen cooks up the flavours of Vietnam with this aromatic chicken stir-fry recipe. It's quick and simple enough for everyday dinners, with plenty of wow-factor for entertaining.
- 60 ml (¼ cup) fish sauce
- 1½ tbsp sugar
- 2 lemongrass stalks, white part only, finely diced
- 4 garlic cloves, finely diced
- 2 long red chillies, finely diced
- 500 g chicken thigh fillets, cut into bite-size pieces
- 60 ml (¼ cup) vegetable oil
- 250 ml (1 cup) young coconut juice
- ½ onion, cut into wedges
- 3 coriander sprigs, to garnish
- jasmine rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
In a mixing bowl, combine fish sauce and sugar, and mix until sugar has dissolved. Add half of the lemongrass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken, then cover and marinate it in the refrigerator for 1 hour, or overnight for a better result.
Bring a large saucepan or wok to medium heat, add oil and remaining lemongrass, garlic and chilli, and fry until fragrant and slightly brown.
Turn heat to high then add the chicken. Cook for about 2 minutes on each side, until sealing all over.
Add coconut juice and onion. Cover with a lid, then cook on medium heat for 5 minutes or until sauce has reduced by half.
Transfer to a bowl, garnish with coriander and serve with jasmine rice.
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