Stir fried chicken recipes are usually associated with Chinese cooking but there is a whole new world of Asian flavor if you look at Vietnamese cuisine.
Vietnamese cuisine is known for using a mixture of delicate herbs and spices in one dish for subtle, complex flavors, which make it really good to eat.
Typical Vietnamese Ingredients
A lot of Vietnamese stir-fry recipes and other Vietnamese dishes use fish sauce. Vietnam is situated along the South China Sea coastline and fish is a common ingredient in this cuisine. Soy sauce, mint, lemongrass, basil, and cilantro are typical Vietnamese seasonings.
As well as chicken, pork, duck, goat and shrimp are used and some kinds of seafood. Beef is used but not in so many dishes. There are also a lot of Vietnamese vegetarian dishes because of the predominant Buddhist religion there.
How to Make Vietnamese Chicken Stir Fry
The following boneless chicken recipe is delicious served with boiled white rice or noodles. This makes enough for four people.
Do not be put off by the long ingredient list because a lot of the ingredients keep for a long time so you can use them in other recipes. You might need to get some of the ingredients from an Asian food store, like the fish sauce and bean paste.
Vietnamese Stir Fry Recipe with Chicken
You will need:
1 lb 8 oz boneless chicken breasts, sliced thinly
5 tablespoons lemongrass, chopped finely
1 red chili, sliced thinly
4 garlic cloves, minced
1 teaspoon ground cardamom
4 tablespoons sunflower oil
1 cinnamon stick
10 green onions, cut diagonally into 1 inch pieces
3 tablespoons ground bean sauce
12 oz green beans, in 2 inch lengths
1 carrot, in thin 2 inch strips
3 tablespoons fish sauce
1 handful peanuts
1 handful chopped, fresh cilantro leaves
How to make it:
Heat half the oil in a skillet over a medium heat, and then add the chicken. Cook it for 6 to 8 minutes, stirring often. Remove the chicken from the pan and drain it on paper towels.
Add the rest of the oil to the pan, and then add the garlic, lemongrass, chili, cinnamon, and cardamom, frying until fragrant. This will take about 3 minutes.
Add the green onions and fry for 2 minutes. Add the carrots and beans and fry for 8 minutes, stirring often. When the vegetables are cooked but still with a little bit of bite to them, put the chicken back in the pan. Add the bean sauce and fish sauce and stir fry everything until the chicken is warmed through. Discard the cinnamon stick.
Heat another pan over a medium heat and dry fry the peanuts until they are golden, and then chop them roughly. Divide the vegetables and chicken between 4 bowls and garnish with the cilantro and chopped, roasted peanuts.