Stir-Fried Lemon Grass Chicken | Christopher Kimball’s Milk Street

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Milk Street Recipe

Stir-Fried Lemon Grass Chicken

40 minutes

Stir-Fried Lemon Grass Chicken

Vietnamese stir-fried lemon grass chicken, called gà xào sả ớt, is a quick, flavor-packed dish that comes together quickly. To create our recipe, we looked to two of our favorite Vietnamese cooks, Andrea Nguyen and Charles Phan, borrowing elements from each of their versions to create our own. Like Nguyen, we briefly marinate pieces of boneless chicken thighs before cooking. And like Phan, we add sliced red onion to the mix. The spicy heat in the stir-fry comes from two sources: sambal oelek, an Indonesian-style chili paste with a bright, sharp flavor (Asian garlic-chili sauce works, too) and jalapeños sliced into thin rings. Serve with steamed jasmine rice.

4

Servings

Tip

Don’t stir the chicken too often as it cooks. Infrequent stirring allows browning and caramelization to occur, which develops complex flavors in the dish.

40 minutes

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