Name: Chicken Stir-Fry with Lemongrass, Tamarind and Chilies
Yield: Makes 4 to 6 servings as part of multi-dish meal
Cuisine: Vietnamese
Ingredients: ½ tsp. Coarsely Ground black pepper; ¼ cup Roughly chopped cilantro (leaves and stems); 1 tbsp. Vietnamese caramel sauce or dark brown sugar; 1 to 2 Thai bird chilies, minced; 4 tsp. Fish sauce, (nước mắm) (divided use); 1 tbsp. Tamarind pulp; 2 tbsp. Vegetable oil; 3 cloves Garlic, minced; 1 small Onion, sliced into 2-inch (5 cm.) lengths, about ¼ inch (0.6 cm.) thick; 2 stalks Lemongrass, trimmed and finely minced; ¼ cup Chicken broth or stock; 1 lb. (454 g.) Chicken thigh meat (bonelss/skinless), bite size strips, about ½ inch (1.3 cm.) thick

Preparation info

Makes
4 to 6
servings as part of multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Homes across Vietnam are filled with the sound of sizzling woks, filled with this quick chicken stir-fry. Lemongrass perfumes the spicy chili sauce. Pair it with other dishes for a balanced meal, as not many vegetables are included. If you are looking for more of a one-pot meal, toss in some chopped baby bok choy, maybe some bell peppers... be creative. Just make sure to add more of all of the seasonings to compensate for the additional ingredients.