This Vietnamese street food dish is made by quickly stir-frying finely sliced chicken breast over high heat with lemongrass and chili. The woody lemongrass stalks need to be finely chopped, or they will leave an unpleasantly tough texture. It is ideal for a quick, filling late-night meal.
Mix the chicken breast strips with the lemongrass, chili, garlic and fish sauce and marinate for 15 minutes.
Heat the sunflower oil in a frying pan over high heat. Add the marinated chicken and cook for 10 minutes, tossing constantly.
Sprinkle the chicken with scallions and serve hot.
Chop the lemongrass as finely as possible. Thick pieces of stalk leave a fibrous texture that is hard to chew. Allergens: contains fish (fish sauce).
Limon otunu tarifte önerildiği kadar ince kıyamadım, biraz kalın kalan sapları yerken lif lif ağzımda kaldı, bir dahaki sefere çok daha sabırlı ve ince kıyacağım.
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