Sylvia Fountaine’s Lemongrass Chicken
I don’t cook or eat a lot of stir fries.
In fact, this is the first I have ever typed up.
Which means it must be good, and it is.
It’s also simple. Mid-week dinner simple. Vietnamese hump-day stuff.
Perhaps closer to a larb than a stir fry and maybe that it why it is soo good, though stir fry it is and worth typing up, very much.
1 – 2 tbsp peanut or vegetable oil
2 fat shallots, thinly sliced
6 garlic cloves, chopped
1/4 c lemongrass, finely chopped
4 – 5 dried Thai chillies (or 1/2 tsp of chilli flakes)
500g chicken mince
1/2 tsp salt
1 tsp Chinese Five Spice
1 tsp cracked pepper
1 bell red or yellow bell pepper, sliced
2 baby boo chop, sliced
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp honey
1/4 c mint leaves or Thai basil
Jasmine rice to serve
- Cook your rice.
- In an extra large skillet, heat oil over a medium-high heat and one hot, add shallots and stir fry until tender, about 2 – 3 minutes. Add garlic, lemongrass and dried chillies, stir frying until fragrant. Scoop all into a bowl and set aside.
- In the same pan, add a splash of oil, increase heat to high and add the ground chicken, season with salt and pepper, breaking it apart and browning once all the liquid has evaporated.
- Add the five spice, peppers and bok choi, lower heat and stir fry until peppers are just tender, about 3 minutes.
- Add the fish sauce, lime juice and honey alone with the cook shallot mixture, removing the Thai chillies. Taste, adjust and add some fresh herbs to serve.