Lemongrass Chicken Stir Fry Food

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Vietnamese Noodles with Lemongrass Chicken image

Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

Provided by Nagi

Categories Noodles

Time 30m

Number Of Ingredients 25

Ingredients

600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood))
1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1))
2 garlic cloves (, finely chopped or minced)
2 tbsp lime juice
2 tbsp fish sauce ((Note 2))
1 tbsp soy sauce ((all purpose or light, NOT dark soy))
2 tbsp brown sugar
1 tbsp vegetable oil
1/4 cup fish sauce ((Note 3))
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves (, finely chopped)
1 red birds eye chilli (, finely chopped (Note 4))
3 tbsp lime juice
1/2 tbsp oil
200 g / 7 oz vermicelli noodles (, dried)
2 carrots (, julienned)
2 cucumbers (, julienned (optional: remove seeds))
5 cups iceberg lettuce (, finely sliced)
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced red chilli ((for garnish - optional))
Lime wedges ((to serve - optional but recommended))

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!

Nutrition Facts : ServingSize 653 g, Calories 540 kcal, Carbohydrate 65.2 g, Protein 39.9 g, Fat 13.6 g, SaturatedFat 2.6 g, Cholesterol 75 mg, Sodium 1963 mg, Fiber 3.9 g, Sugar 16.9 g, UnsaturatedFat 11 g

STIR FRIED LEMONGRASS CHICKEN

Stir Fried Lemongrass Chicken image

Adapted from cooking light recipe. Honestly one of the best dinners I've EVER made. Saving here with the adjustments I made... sometime soon I'm going to sub out the chicken for shrimp and use fish stock instead of chicken stock. I put all of this on top of (thai) rice noodles. 4 oz noodles and all the veg and chicken makes 2 HUGE servings. 16 WW points each. Less chicken or sub shrimp would reduce points...

Provided by Gidget265

Categories Chicken Breast

Time 40m

Yield 2 large bowls of goodness, 2 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons brown sugar
4 tablespoons chicken stock
2 tablespoons fish sauce
4 teaspoons soy sauce
2 teaspoons chili paste (sambal oelek)
2 tablespoons olive oil or 2 tablespoons grapeseed oil
1 stalk lemongrass, fresh, peeled, crushed and diced
3 garlic cloves
1 large red bell pepper
1/2 large onion, sliced medium thin
3 green onions, diced, divided in half
1 bunch broccoli, separating the heads into bit sized pieces, chopping the stalk small and incorporating
12 ounces diced boneless skinless chicken
1/2 serrano chili, diced (seeds and ribs included)

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.

Nutrition Facts : Calories 549.7, Fat 19.8, SaturatedFat 3.1, Cholesterol 110.6, Sodium 2439, Carbohydrate 47.8, Fiber 11.1, Sugar 25.6, Protein 49.9

More about "lemongrass chicken stir fry food"

VIETNAMESE LEMONGRASS CHICKEN RECIPE - FOOD & WINE

Web Dec 6, 2013 Ingredients 1 1/2 pounds skinless, boneless chicken thighs, fat trimmed and meat cut into 3/4-inch pieces 1/4 cup plus 2 tablespoons …
From foodandwine.com
5/5
Total Time 25 mins

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.
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.
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.

Lemongrass Chicken Stir Fry Food

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

STIR FRIED LEMONGRASS CHICKEN

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