Lemongrass Chicken Stir-Fry

I think I probably would have liked this Vietnamese-inspired stir-fry a bit more with some veggies in it. I think some thinly sliced carrot would have been a nice addition. But it was still very tasty as-is. The marinade and sauce were both excellent. I just would have liked to have had a little veg incorporated into it. That said, I do appreciate how easily it came together. So I'm not complaining.

Lemongrass Chicken Stiry-Fry

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

Marinade

• 2 shallots, quartered
• 3-4 cloves garlic
• 2 Tbsp. ginger paste
• 1 fresh green Thai, serrano, or finger chile
• 2 stalks lemongrass, white part only
• 1 tsp. coarse sea salt
• 1 Tbsp. corn (or other neutral) oil
• 2-3 Tbsp. water

Sauce

• 1 Tbsp. light soy sauce
• 1 Tbsp. fish sauce
• 1 tsp. rice vinegar
• 1/2 tsp. sugar
• 1/2 tsp. cornstarch (cornflour)
• 1/8 tsp. black peppercorns, ground

Stir-Fry

• 680g skinless boneless chicken breasts, cut into bite-sized pieces
• 2 Tbsp. corn or peanut (or other high smoke point) oil, divided
• 1 onion, halved and sliced
• 1 carrot, thinly sliced on bias (optional)
• 2 Tbsp. chopped fresh Thai basil

Directions

1. Combine shallots, garlic, ginger paste, chile, lemongrass, salt, and oil in a blender or food processor and purée. Add as much of the water as needed to blend the mixture.
2. Add the marinade to the chicken and toss to combine. Cover and chill for 1-24 hours.
3. Combine the soy sauce, fish sauce, vinegar, sugar, cornstarch, and pepper and mix well. Set aside.
4. Heat a wok over medium-high heat.
5. Drizzle in 1/2 Tbsp. of the oil.
6. Add the onion and stir-fry until softened (2-3 minutes). Transfer to a plate and set aside.
7. Drizzle in another 1/2 Tbsp. of oil.
8. Add the carrot (if using).
9. Stir-fry until just cooked (2-3 minutes). Transfer to plate and set aside.
10. Drizzle in the remaining 1 Tbsp. of oil.
11. Add the chicken, a few pieces at a time, and stir-fry until cooked through (5-6 minutes).
12. Add the sauce and return the veggies to the wok and stir-fry until sauce thickens (1-2 minutes).
13. Sprinkle with basil and serve.