One of our favorite dishes in Vietnamese restaurants is Lemongrass Chicken. Most Lemongrass Chicken recipes have added sugar and a caramelization process, but I wanted a lower calorie dish with less sugar and tons of flavor. With some re-working of traditional ingredients for this dish, I adapted this recipe to be just as satisfying as it was intended to be. My son downed a bowl and asked for more, which in my house is a true sign of success. Serve with short grain brown rice.
Prep Time: 10 minutes
Cook Time: 18 minutes
- 1 ½ pounds boneless skinless chicken breast
- 2 tablespoons fish sauce
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 fresh lemongrass stalks, tender inner white bulbs only, minced
- 1 large shallot, minced
- ½ cup chicken broth
- 1 scallion, finely chopped
- 1 tablespoon peanut or vegetable oil
- In a bowl, combine the fish sauce, garlic, curry powder, salt and cornstarch. Add the chicken and turn to coat.
- Tip: Use a food processor to mince the lemongrass and shallot. If you don’t have one it can be done by hand with a sharp knife.
- In a wok or large skillet, add oil and heat until it shimmers. Add chicken and toss until just about cooked through, approximately 7-8 minutes. Add lemongrass and shallot and cook for another 3-5 minutes. Slowly add broth and using a spatula, scrape up the bits on the bottom of the pan. Simmer for another 2-4 minutes.
- Garnish with chopped scallions and serve with brown rice.
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