How to make fabulous Vietnamese Lemongrass Chicken Stir Fry with Chef John!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories and can be used for flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Prepare the ingredients: Cut 6 chicken thighs into 1 inch cubes.

Minced 3 tablespoons of lemongrass, 3 cloves of garlic, and 2 tablespoons of jalapeno.

In a mixing bowl, combine chicken, garlic, jalapeno, 1 tablespoon of fish sauce, black pepper, and lemongrass; mix well and marinate for about 1 hour.

To cook the rice, combine 1 cup of rinsed jasmine rice with 1 1/4 cups of chicken stock in a pot, bring to a boil, stir, cover, reduce heat to low, and simmer for 15 minutes. Let sit for 5 minutes after turning off the heat.

Heat a wok over high heat and add a few tablespoons of peanut oil until smoking hot.

Add the marinated chicken and all the marinade to the wok; stir-fry for about 4-5 minutes until cooked through.

Add 1/4 cup of chicken stock, 1 tablespoon of sugar, straw mushrooms, green onions, red bell pepper, and the remaining 3 tablespoons of fish sauce; stir-fry for another couple of minutes.

Taste for salt and adjust as necessary; add torn basil and toss gently to wilt without obliterating it.

Turn off the burner and plate the lemongrass chicken stir fry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens