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Lemongrass Chili Chicken (Vietnam)

Name: Lemongrass Chili Chicken (Vietnam)
Total time: 25 min
Yield: serves 4
Ingredients: 2 filets Chicken; 2 stalks Lemongrass; 3 cloves Garlic; 2 Shallot; 2 Chili pepper; 2 tbsp Fish sauce; 1 tbsp Sugar; 2 tbsp Neutral oil; 150 g Rice

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy2 filets
Lemongrass — to buy2 stalks
Garlic — to buy3 cloves
Shallot — to buy2
Chili pepper — to buy2
Fish sauce — to buy2 tbsp
Sugar — to buy1 tbsp
Neutral oil — to buy2 tbsp
Rice — to buy150 g

Preparation

Finely mince the tender part of the lemongrass (discard the tough outer leaves and keep only the first 10 cm from the base), along with the garlic, shallot and chili.
Cut the chicken into pieces, then marinate for 15 minutes with half of the minced lemongrass, the fish sauce and sugar.
Meanwhile, cook the rice according to the package instructions.
Heat the oil over high heat in a wok or large pan and stir-fry the remaining lemongrass, garlic, shallot and chili for 1 minute, stirring constantly, until strongly fragrant — don't let them burn, or they'll turn bitter.
Add the marinated chicken and stir-fry over high heat for 6-8 minutes, stirring regularly, until nicely browned and cooked through.
Serve piping hot with steamed rice, which will mellow out the dish's heat.