Vietnamese Recipes & Cuisines (Poultry)

Stir-Fried Chicken with Chilies and Lemon Grass Recipe

This is good, home cooking - simple food that you can enjoy as an everyday meal. There are variations of this dish, using pork or seafood, throughout South East Asia so, for a smooth introduction to the cooking of the region, this is a good place to start. The essential of this dish are the fragrant lemon grass and the fire of the chilies, so add as much as you like. Serve with a table salad, rice wrappers and a dipping sauce.

Ingredients : Serves 4

15 ml

30 ml

2 cloves


2 stalks


350 g

30 ml

15 ml

1 bunch

1/4 teaspoon


Sesame or groundnut (peanut) oil

Garlic, finely chopped

Green or red Thai chilies, seeded and finely chopped

Lemon grass, finely sliced

Onion, finely sliced

Skinless chicken breast fillets, cut into bite-size strips

Soy sauce

Nuoc mam

Fresh coriander (cilantro), stalks removed, leaves chopped

Salt and Ground black pepper to taste

Nuoc cham, to serve

Method :
  • To make a caramel sauce, put the sugar into a small pan with a few splashes of water, but not enough to soak it.

  • Heat it gently until the sugar has dissolved and turned golden. Set aside.

  • Heat a wok or heavy pan and add the oil.

  • Stir in the garlic, chilies and lemon grass, and cook until they become fragrant.

  • Add the onion and stir fry for 1 minute, then add the chicken.

  • When the chicken begins to brown a little, add the soy sauce, nuoc mam and caramel sauce. Keep the chicken moving around the wok for a minute or two, then season with a little salt and pepper.

  • Toss the fresh coriander into the chicken and serve immediately with nuoc cham to drizzle over it.

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