spicy lemongrass chicken

Here's a quick and easy recipe for Lemongrass Chicken that comes together in under 20 minutes, a flavorful Vietnamese- inspired dinner, perfect for busy weeknights.

Lemongrass Chicken

oil coconut

shallots,

garlic cloves, roughly chopped

lemongrass, finely chopped (see notes)

chilies chili

chicken turkey chicken

salt

Chinese 5-Spice

cracked pepper

bell red or yellow bell pepper (or sub other quick cooking veggie)

baby bok choy,

fish sauce

lime juice

honey

mint leaves basil

Lime wedges

In an extra-large skillet, heat oil over medium-heat heat. Once hot, add shallots, stir fry until tender, about 2-3 minutes. Add garlic, lemongrass and dried chilies, stir-frying until fragrant. Scoop this all into a bowl and set aside. 

In the same pan add a splash of oil, increase heat to high, add ground chicken and season with salt and pepper, breaking it apart with a spatula and browning just a bit. Add five spice, bell peppers and bok chok, lower heat, and stir fry until bell peppers are just tender, about 3 minutes.

Add fish sauce, lime juice and honey mixture, along with cooked shallots/garlic/ lemongrass ( removing the thai chilies).

Another great recipe! Thank you. I used sliced chicken breast and the family loved it.

Excellent rendition of delicious dish from Vietnam

This was very good!!  We will make this part of our regular rotation!  Thanks for another wonderful recipe.

Hi Sylvia, not made this yet but sure it will be as good as all the others I’ve made. I don’t have dried chillies, could fresh be used instead?
Thanks

Made this last night using two fresh red chillis, Quorn chicken, baby sweetcorn and asparagus. Was absolutely delicious. Thanks Sylvia for another great recipe

I made this recipe soon after it entered my inbox and it was EXCELLENT!  Luckily I had all the ingredients on hand except for the shallots and Thai basil—but I subbed red onions and regular basil which were close approximations.  My husband remarked how very flavorful it was, and it’s true!  Layers of flavor. 
I’ve made a number of Sylvia’s recipes and I’m always confident they’ll be delicious and just as pictured.  And I love how they’re plant based. Feasting at Home is my go to for interesting and tasty new meals! Thank you, Sylvia!

I love this Sylvia. I used locally sourced Asian 5 spice &amp; it sang with flavour. Thank you Sylvia

I made this for company on Satjurday night and it was a huge success.  I used ground turkey and doubled the recipe. In addition to the listed veggies, I added a dozen+ cremini mushrooms quartered, a head of broccoli cut into small florets, and doubled (again) the shallots. It was beautiful.  I served it with rice made with coconut milk, lemongrass and Chinese 5 Spice and/or Japche noodles with soy, sesame oil and sesame seeds.  And lots of limes.  Definitely a keeper,  THANKS.

I made this last night and used bell peppers, mushrooms, spinach, cauliflower, and sugar snap peas to load up on the veggies. It took a lot of prep work chopping everything, but the end result was delicious. Would definitely make again!

This was delicious. Easy to vary the vegetables. Great flavor.

Recipe is amazing, thank you! But why are you eating this with chopsticks 🥢!? Thai people eat this with a spoon 🥄😄

https://content.jwplatform.com/videos/2JsO1oE6.mp4

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