Vietnamese Chicken with Lemongrass and Cashews
Delight your taste buds with this aromatic and flavourful Vietnamese dish. Tender chicken breast slices are stir-fried with fragrant lemongrass, crunchy cashew nuts, and a...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup roasted, unsalted cashew nuts
- 4 small dried hot red peppers
- 1 tablespoon lemongrass chopped
- 1 tablespoon garlic crushed
- 4 spring onions
- 2 chicken breasts sliced
- 1/2 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons chicken stock
Instructions
- 1
In a bowl, combine sugar, oyster sauce, fish sauce, and chicken stock.
- 2
Heat a wok and add a little oil. Once hot, add the dried chillies followed by the garlic. Stir-fry the chicken slices until golden brown.
- 3
Remove the chicken from the wok. In the same wok, add the cashew nuts and stir-fry briefly, then add the lemongrass.
- 4
Return the chicken to the wok. Pour in the bowl of sauces and stir-fry until the chicken is well-coated with the sauces.
- 5
Add the spring onions and stir-fry for another minute.
- 6
Serve immediately with steamed rice.