Vietnamese Lemongrass Chicken

Tender chicken thighs stir-fried with fragrant lemongrass, garlic, and a touch of chili for a quick weeknight dinner.

• 700 g boneless chicken thighs, sliced
• 3 stalks lemongrass, finely minced
• 4 cloves garlic, minced
• 2 shallots, sliced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 red chili, sliced
• 2 tbsp vegetable oil

Method

1. Toss the sliced chicken with the lemongrass, half the garlic, fish sauce, and sugar, then marinate for 10 minutes.
2. Heat the oil in a wok or large skillet over high heat and add the shallots and remaining garlic, stirring until fragrant.
3. Add the marinated chicken in a single layer and sear without stirring for 2 minutes to brown.
4. Stir-fry until the chicken is cooked through and caramelized, about 6-8 minutes.
5. Add the sliced chili, toss once more, and serve hot over steamed rice.