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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A Vietnamese style recipe originally from Good Taste magazine . Quick and tasty. Easily made gluten-fre by using a gluten-free suitable fish sauce Ingredients:
1 tablespoon peanut oil |
600 g chicken breast fillets, thinly sliced |
1 long fresh red chili, thinly sliced diagonally |
2 stems lemongrass, pale section only, finely chopped |
2 tablespoons fish sauce (gluten-free if needed for a gf diet) |
1 tablespoon caster sugar or 1 tablespoon grated palm sugar |
3 green onions, ends trimmed, thinly sliced diagonally |
1/3 cup dry roasted salted peanut, coarsely chopped |
steamed rice, to serve |
Directions:
1. Heat the oil in a wok over high heat.
2. Add the chicken in batches and stir-fry for 2 minutes or until browned. Usually around 3 batches of chicken (If cooked in onw whole batch it tends to stew rather than cook throough and brown).
3. Transfer the browned chicken to a large plate.
4. Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
5. Add the chicken back into the wok along with the fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through.
6. Divide the chicken mixture among 4 serving plates.
7. Scatter the peanuts and remaining shallot over the chicken.
8. Serve with steamed rice.
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