Vietnamese lemon grass chicken

This is from Bill Granger’s excellent Bill’s Everyday Asian book and its always a crowd pleaser. It’s quick, simple, and we have it regularly. I’ve made batches in its entirety (bar the spring onion) and frozen it, or cooked the whole thing early in the day and re-heated in the evening as part of a bigger meal. It’s pretty indestructible. Any veg will do too – Bill makes it with asparagus, I’ve made it with broccoli before, and this time green beans, but anything green with a bit of crunch will work I think. Serves 4.

Ingredients

Marinade:

3 garlic cloves, minced

1 tsp turmeric

A pinch of chilli flakes (Or more. Or less)

1 heaped tbsp lemongrass paste (yes I cheat)

1 tsp sea salt (I use malden)

800g skinless boneless chicken thighs, cut into chunks

And the rest:

2 celery sticks halved lengthwise and cut into batons

A couple of large handfuls of fine green beans

2 tbsp fish sauce

1 tbsp light soy sauce

2 tbsp lemon juice

2 tsp caster sugar

3 spring onions, halved lengthwise and cut into batons

Method

  1. Mix up all of the marinade ingredients in a bowl or sealable bag, add the chicken, mix well, cover/seal, and leave to marinate in the fridge for 10 minutes.
  2. Heat a large frying pan or wok, add a slurp of a non flavoured oil.
  3. Fry and brown the chicken in several batches until cooked through, removing cooked chicken to a plate and adding further oil as required.
  4. Return all of the chicken to the pan along with the celery and beans, cook for a further minute or two.
  5. Add the fish sauce, soy, lemon juice, sugar and spring onion and continue to cook for a couple of minutes.
  6. And that’s it! Serve over rice.

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