STIR-FRIED CHICKEN WITH LEMONGRASS
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs boneless skinless chicken thighs (cut into bite-size cubes)
- 2 cloves garlic (peeled and finely minced)
- 1 stalk of lemongrass
- 6 shallots (peeled and thinly sliced)
- 2 Tbsp of Shaoxing wine/dry sherry
- 4 stalks of spring onion (cut into 2-inch pieces)
- 1 Tbsp of red chili paste (can be store-bought)
- 3 Tbsp of chopped roasted peanuts
- 3 Tbsp of fish sauce or more to taste
- 1 Tbsp of sugar
- 1/4 cup of grape seeds oil or oil of your choice
Instructions
- 1
Preheat a wok or skillet until really hot (it is best if you use a wok, but if you don't have one, don't worry). If you use wok, the smoke should started to come out. Add in the oil and heat for about 10 seconds or so and swirl the oil around to cover the sides of the wok or skillet. Add in the chicken and use the spatula to press the chicken against the wok or skillet and cook for about 2 minutes. They should be lightly browned on both sides. The chicken is not fully cooked at this point. Add in onion, garlic, minced lemongrass and stir to mix everything for about 1 minute. Add in the wine and the wok/skillet will sizzle. Use the spatula to scrap off and browned bits
- 2
Season with fish sauce, sugar, and chili paste. Stir to mix everything. Have a taste and add more fish sauce or sugar to your liking. The dish is savory with just a little hint of sweetness. Lastly add in the spring onion and cook for another 1 minute. Turn off the heat and transfer to a serving platter. Garnish with chopped roasted peanuts and serve immediately