VIETNAMESE LEMONGRASS CHICKEN

Vietnamese Lemongrass Chicken image

Provided by Japanese Delight

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons sugar
1 1/2 lbs boneless cubed skinless chicken breasts
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass, stalks tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion, for garnishing

Steps:

In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. Marinade for 1/2 hour to a hour.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

Nutrition Facts : Calories 338.3, Fat 12.6, SaturatedFat 1.9, Cholesterol 99, Sodium 1101.4, Carbohydrate 14.2, Fiber 1.2, Sugar 10.1, Protein 41.1