Charles Phan has firm opinions about the right and wrong way to stir-fry. "A wok isn't like a salad bowl with a flame under it. You don't want to throw everything in at once and toss. You need to layer flavors by adding ingredients in the right order." That's why he stir-fries the chicken here by itself until it is deeply golden and juicy before he transfers it to a plate; after he finishes cooking the other ingredients, he returns the chicken to the wok so all the flavors meld.
Quick Chicken Recipes
In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper.
In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce, oyster sauce, chili paste, scallions, dried chiles and jalapeño; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: This is an excellent lemongrass chicken recipe. Leaving the skins on would make it different, but not necessarily better, depending upon the eye of the beholder. My wife does not do spicy well. Leaving out the red chile peppers, and the jalapeno pepper did not make it worse, just different - hotter! I used Korean Gochujang chili paste this time, but I think Thai chili sauce, hot bean paste, or even Sriracha would work as well. I used Charles Pfan's recipe for Vietnamese stir fry sauce <a href="http://www.foodandwine.com/recipes/vietnamese-stir-fry-sauce.">http://www.foodandwine.com/recipes/vietnamese-stir-fry-sauce.</a> It's probably better than commercially available varieties.
I will make this again, including experimenting with the ingredients mentioned above.
Review Rating: 5
Date Published: 2017-12-29
Author Name: Mlakebound
Review Body: These are fake ratings, don't be fooled, don't waste you time or ingredients on this salty stuff. I give 0 stars.