Luke Nguyen's Chilli Lemongrass Chicken
Fragrant, vibrant and packed with flavour, Luke Nguyen’s Chilli Lemongrass Chicken brings together tender chicken thighs, aromatic lemongrass, fresh chilli and coconut water in a glossy, caramelised sauce. Serve with steamed jasmine rice for a simple but seriously satisfying meal.
Recipe by Luke Nguyen, courtesy of Culinary Wonderland.
INGREDIENTS:
- 500g Vic's Boneless Chicken Thigh Fillet La Ionica cut into bite-sized pieces
- 3 tablespoons fish sauce
- 1½ tablespoons sugar
- 2 lemongrass stems, white part only, finely diced
- 4 garlic cloves, finely diced
- 2 long red chillies, finely diced
- 3 tablespoons vegetable oil
- 250 ml young coconut water
- ½ onion, cut into wedges
- Fresh coriander sprigs, to garnish
- Steamed jasmine rice, to serve
1. Combine the fish sauce and sugar in a mixing bowl, stirring until the sugar has dissolved.
2. Add half the lemongrass, garlic and chilli, then add the chicken and toss well to coat. Cover and refrigerate for at least 1 hour, or overnight for a deeper flavour.
3. Heat the vegetable oil in a wok over medium heat. Add the remaining lemongrass, garlic and chilli, then stir-fry until golden and fragrant.
4. Increase the heat to high and add the marinated chicken. Sear for approximately 2 minutes on each side, or until golden brown.
5. Add the onion wedges and cook for a further 2 to 3 minutes.
6. Pour in the coconut water, cover and simmer for 5 minutes, allowing the sauce to reduce to a glossy, caramelised finish that coats the chicken.
7. Transfer to a serving bowl, garnish with fresh coriander and serve immediately with steamed jasmine rice.
