Lemongrass chilli chicken is a Vietnamese street favourite made by quickly sautéing thin-sliced chicken breast with lemongrass and chilli over high heat. If the lemongrass's woody stalks aren't minced finely, they leave a texture that's hard to chew through. It's an ideal choice for anyone looking for something quick and filling late at night.
Toss the chicken breast strips with the lemongrass, chilli, garlic and fish sauce, then marinate for 15 minutes.
Heat the sunflower oil over high heat in a pan, add the marinated chicken and cook for 10 minutes, tossing constantly.
Scatter over the spring onion and serve the chicken hot.
Mince the lemongrass as finely as possible; thick pieces leave a fibrous texture that's hard to chew. Allergens: contains fish (fish sauce).
If the chilli tastes too hot, remove the seeds before using it; the flavour stays the same but the heat drops.
Admin DadaGastro · verified in test kitchenLimon 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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