Vietnamese Lemongrass Chicken Stir-Fry

This mouthwatering Vietnamese Lemongrass Chicken Stir-Fry will allow you to encounter the bright flavours that are characteristic of Vietnam. All of the ingredients in this recipe, including succulent chicken thighs, garlic, shallots, and lemongrass, are brought together with a sauce that is a combination of savoury and sweet flavours. This stir-fry is an excellent choice for a weeknight supper that is both flavourful and easy to prepare since it incorporates fish sauce and turmeric, both of which give depth and authenticity to the dish.

For the Chicken:

• • 1 pound chicken thighs, skin on, deboned and cut into 2-inch pieces (pat dry with paper towels)

• • ¾ teaspoon turmeric powder
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon chicken bouillon powder (optional) – or substitute with mushroom seasoning
  • 2 tablespoons of a mild oil (like vegetable, canola, or peanut oil)Black pepper, to taste

For the Sauce:

• • 1½ tablespoons brown sugar (use 1 tablespoon for a lighter taste)
  • 1½ tablespoons Vietnamese fish sauce (use 1 tablespoon for a lighter taste)

For the Stir-Fry:

• 3 tablespoons finely minced fresh lemongrass
• ¼ cup sliced shallots
• 1½ tablespoons minced garlic
• 2 tablespoons of dry sherry (or use a dry white wine as an alternative)

METHOD:

1. The chicken should be marinated by combining the pieces of chicken with turmeric powder, kosher salt, and black pepper in a large dish containing the chicken. The chicken granulated bouillon, if you are using it, should be added for more flavour.
2. Put together the sauce by:The brown sugar and the Vietnamese fish sauce should be combined in a small bowl and stirred until the sugar is completely dissolved. Put away for later.
3. To prepare the chicken:Within a big pan or wok, bring the neutral oil to a temperature of medium-high heating. When the oil is heated, place the chicken pieces that have been marinated with the skin-side down. During the first five to seven minutes of cooking, the skin should be golden and crispy. After that, turn the pieces and continue cooking for an additional three to four minutes, or until the chicken is fully cooked.
4. Cook the Aromatics in a Stir-Fry:Put the minced garlic, shallots, and lemongrass into the same skillet. Also add the shallots that have been sliced. Continue to stir-fry for two to three minutes, or until the shallots become aromatic and transparent.
5. Combine, and then complete:

Combine the stir-fried aromatics with the chicken that has been cooked and return it to the pan. The prepared sauce and the dry sherry (or white wine) should be poured in at this point. Everything should be mixed together, and you should make sure that the chicken is well covered with the sauce and aromatics.
Carry on with the cooking process for a further two to three minutes, allowing the sauce to gradually decrease and the flavours to combine.
Provide:
A serving plate should be used to transfer the stir-fry, and if wanted, extra black pepper or fresh herbs could be used to decorate the meal.
Take it warm and enjoy it with steamed rice or noodles for a supper that will fulfil your hunger.

conclusion
The conclusion is that this Vietnamese Lemongrass Chicken Stir-Fry is a lovely meal that gives you the opportunity to experience the vibrant and fragrant flavours that are characteristic of Vietnamese cuisine. The combination of delicate chicken, aromatic lemongrass, and a sauce that combines savoury and sweet flavours makes this stir-fry not only quick to create but also a very gratifying dish. This recipe is likely to become a favourite in your home, whether you choose to make it for a quick supper or for a really special meal on the weekend. Take pleasure in the bright and genuine flavours that Vietnam has to offer with each mouthful!