Lemongrass Chicken Stir Fry Food

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

STIR FRIED LEMONGRASS CHICKEN

Steps:

• Combine first 5 ingredients, set aside.
• In a separate pan boil water to cook rice noodles.
• Heat a large wok or large skillet over high heat. Add 1 TBL oil; swirl to coat. Add lemongrass and garlic; stir fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl.
• Add rice noodles to boiling water, cook till done and drain. (7 min?).
• Meanwhile, add bell pepper, onion, broccoli and chile to pan. Stir fry for a few minutes (5 ? -- ) Remove vegetables from pan with a slotted spoon, adding to lemongrass mixture.
• Add 1 Tbl oil to the pan, swirl to coat. Add chicken in a single layer, cook 2 minutes or until browned.
• Add stock mixture to the chicken and bring to a boil. Cook 1 minute or until sauce begins to thicken. Add veg mixture back to pan to rewarm slightly.
• Split cooked rice noodles in bowl. Add 1/2 veg / chicken mixture to each.