Lemongrass Chicken

M wanted to eat rotisserie chicken, so picked one up from Costco. I had more than half the chicken for leftover. I separated the meat from bone and decided to use it for chicken sandwiches but decided on lemongrass chicken.

 

 

 

Prep Time - 10mins   | Cooking Time - 12mins   | Serves - 4   | Calories

 

Ingredients

• 2 tblsp fish sauce (soy sauce if you dont have one in your pantry)
• 3 garlic pods, crushed
• 1 tblsp curry powder
• 1/2 tsp salt
• 2 tblsp plus 1 1/2 tsp sugar
• 1 pound chicken - I used the cooked, shredded chicken. You can use chicken breast/thigh, cut into 1 1/2 inch pieces
• 2 tblsp water
• 3 tblsp cooking oil
• 2 fresh lemongrass stalks, tender inner white bulbs only, sliced
• 1 lrage shallot, thinly sliced
• 3 chillies, seeded and minced

 

Method
In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 tablespoon of the sugar. Add the chicken to coat.

 

In a small skillet, mix the remaining 2 tablespoon of sugar with 1 tablespoon water and cook over high heat, stirring until the sugar had dissolved. Cook without stirring until a deep amber caramel forms. Remove from heat and stir the remaining 2 tablespoons of water. Transfer to a bowl.

 

Heat a wok over high heat. Add the oil and heat. Add the lemongrass, shallot, and chillies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken  is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with scallion. Im going to server this with steamed white rice.