Lemongrass Chicken

Main Dishes
Summer Picnic
Vietnamese
PREP TIME:
2 hours

SERVES:

2 to 4

TOTAL COOKING TIME:

30 minutes
Image
INGREDIENTS
  • 2 Large boneless chicken breasts
  • 2 stems fresh lemongrass
  • 6 cloves fresh diced garlic, divided
  • 4-6 shallot onions, diced
  • 2 tsp brown sugar
  • 2 tsp onion powder, divided
  • 1 tsp chicken bouillon powder
  • 2 tsp garlic powder, divided
  • 2 tsp mushroom seasoning
  • 3 tsp vegetables oil
  • 2 tsp fish sauce (optional)
  • 2 cups jasmine Rice
  • 1 tbsp corn starch
  • 1 tsp extra virgin olive oil
  • 1 bunch scallion
  • cilantro
  • 2 tsp sesame oil, divided
  • 1 tsp lemongrass powder

DIRECTIONS

  1. 1.
    Clean and cut chicken into thin slices. Mix corn starch, 1 tsp onion powder, 1 tsp garlic powder, lemongrass powder, 1 tsp sesame oil.
  2. 2.
    Chop and dice lemon grass very fine using food processor.
  3. 3.
    Peel, dice garlic and shallot onion.
  4. 4.
    Using a large non-stick frying pan, heat up vegetables oil over medium heat. Add garlic and fry until golden brown. Add chicken, brown sugar, chicken bouillon powder, mushroom powder. Fry until chicken is gold brown.
  5. 5.
    Add lemongrass, shallot onion, fish sauce (optional). Cook for additional 1 minute.
  6. 6.
    Add sliced scallion, stir well. Remove lemongrass chicken from heat.
  7. 7.
    Serve lemongrass chicken over jasmine rice with sprinkled cut scallion and cilantro.