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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.
pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inchpiece
medium garlic cloves, minced
01In a medium bowl, toss the chicken with the garlic, lemon grass, fish sauce, sambal, sugar, ½ teaspoon salt and ¾ teaspoon pepper. Set aside at room temperature for about 15 minutes. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken mixture and cook without stirring until browned on the bottom, 3 to 5 minutes. Add the shallot and cook, stirring occasionally, until the chicken is browned all over
Given the general availability of lemon grass puree and the frequent difficulty in locating lemon grass, can this recipe be adapted for use of the puree in lieu of stalks?