Vietnamese Lemongrass Chicken
Makes 2 to 4 servings
  • 2 tablespoons fish sauce
  • 2 tablespoons chicken stock or water
  • Pinch of sugar
  • 2 tablespoons grapeseed oil
  • 1 pound skinless, boneless chicken breast, sliced
  • 1 cup thinly sliced red onion
  • 2 teaspoons finely chopped garlic
  • ¼ cup finely minced lemongrass
  • 1 red fresno chile pepper, stemmed and thinly sliced
  • 2 tablespoons rice wine (sake)
  • 1 tablespoon Sambal Oelek
  • 2 scallions, trimmed and sliced
  • Juice of ½ a lime
  • 1 tablespoon chopped roasted peanuts, for garnish
  1. Whisk together fish sauce, stock, and sugar in a small bowl, until the sugar has dissolved. Set aside.
  2. Heat your frying pan. Add 1 tablespoon oil.
  3. Add the chicken and cook, until lightly browned on both sides.
  4. Pour off most of the oil from the pan (and still leave the chicken in the pan.) Return the pan to medium-high heat. Add and carmalize the onion.
  5. Add the garlic, lemongrass, and fresno pepper and cook for 30 seconds longer. Deglaze the pan with sake.
  6. Pour in the fish sauce mixture, sambal, and scallions to the pan and continue cooking until the scallions have softened slightly and the chicken is cooked through. Add the lime juice and quickly stir.
  7. Garnish with the peanuts. Serve with rice.
Recipe by Flavor and Friends at