Spicy Lemongrass Chicken

Name: Spicy Lemongrass Chicken
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 pounds skinless, boneless chicken thighs, fat trimmed, meat cut into 3/4-inch pieces; 1/4 cup plus 2 tablespoons canola oil; Kosher salt and freshly ground pepper; 2 plump stalks of lemongrass, tender white inner bulb only, minced; 1 medium red onion, quartered lengthwise and thinly sliced crosswise; 2 teaspoons minced garlic; 1/4 cup Chinese cooking wine, sake or water; 1/2 cup Vietnamese Stir-fry Sauce; 1 tablespoon plus 1 teaspoon oyster sauce; 1 teaspoon Asian chili paste; 4 large scallions, cut into 1/2-inch lengths; 5 small dried red chiles; 1 large jalapeño, seeded and thinly sliced

4,240 Ratings
5 Reviews

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

By Charles Phan

September 2005

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Recipe Summary

total:

25 mins

Yield:

Directions

Step 1
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.

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Step 2
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.
Step 3
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.

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Portals

04/07/2019

How are there 4000+ reviews and only 4 comments. I call fake ratings.

Per Franck

10/29/2018

i thought canola oil shouldn't be used with high-heat cooking as it is carcinogenic when heated.

Ken Rousslang

12/29/2017

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 http://www.foodandwine.com/recipes/vietnamese-stir-fry-sauce. It's probably better than commercially available varieties. I will make this again, including experimenting with the ingredients mentioned above.

Sarah Frost

11/11/2017

These are fake ratings, don't be fooled, don't waste you time or ingredients on this salty stuff. I give 0 stars.

Carl Blackwood

02/08/2017

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Spicy Lemongrass Chicken

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Reviews (5)

All Reviews for Spicy Lemongrass Chicken