Saucepan@saucepan · Shared this recipeFollowVietnamese · dinnerVietnamese Lemongrass Chicken Stir-FryA quick Vietnamese stir-fry of chicken thighs with lemongrass, ginger, garlic, and chili peppers.total30 minprep15 mincook15 minservings3Original recipe on delightfulplate.comKeep this recipeAdd a copy of Vietnamese Lemongrass Chicken Stir-Fry to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings1 lb boneless, (450g, skinless chicken thighs )0.25 tsp salt0.25 tsp black pepper0.25 tsp five-spice powder1.5 tbsp minced garlic, divided2 tsp cornstarch2 tsp cooking oil ), (plus more to cook6 medium lemongrass stalks, (about 2/3 cup or 40-45g sliced, white parts only, sliced very thinly )1 tbsp julienned ginger1 tbsp oyster sauce ), (to taste1 tsp fish sauce ), (to taste2 red banana peppers, (about 1/3 cup or 25g sliced, or any non/mildly-spicy red chili peppers, seeds removed and thinly sliced )1 bird's-eye chili, seeds removed and thinly sliced1 tsp toasted sesame oil ), (optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut chicken thighs into thin slices or strips. Toss with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon five-spice powder, 2 teaspoons cornstarch, ½ tablespoon minced garlic and 1 tablespoon water. Then add 2 teaspoons oil and mix to combine. Set aside to marinate for 15 minutes.2Step 2: Place a large heavy-bottomed pan over medium heat. Once the pan is hot, add cooking oil to coat the bottom. Add lemongrass slices once the oil is hot, stir and cook for about 2 minutes until lemongrass has reduced in volume and looked slightly golden and it smells aromatic. Transfer most of the lemongrass to a clean bowl.3Step 3: Add julienned ginger and sauté until fragrant and softened, up to a minute. Then add the remaining minced garlic and sauté briefly until fragrant.4Step 4: Increase the heat to medium-high, then add chicken and let them cook undisturbed for about 30 seconds to give them a nice sear. Then stir and cook for another 6-7 minutes.5Step 5: Add back lemongrass and also add oyster sauce, fish sauce and all the chili peppers. Stir and toss for 1-2 more minutes until chicken is fully cooked and flavors are combined. Adjust seasonings to taste.6Step 6: Drizzle sesame oil over the chicken and give everything a final stir. Transfer to clean plates and serve.getsaucepan.com/r/93d6e03b-51dc-4edb-837a-54c47463b61e · Original: https://delightfulplate.com/vietnamese-lemongrass-chicken-stir-fry-ga-xao-sa-ot/
