spicy vietnamese chicken
How to make spicy vietnamese chicken recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
3 tablespoons sunflower oil
800 g (1¾ lb) skinless chicken breast fillets, cut into strips
12 spring onions, cut into 3 cm (1 inch) lengths
4 garlic cloves, finely chopped
1 red chilli, deseeded and finely sliced
2 star anise
8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
1 teaspoon crushed cardamom seeds
1 cinnamon stick
300 g (10 oz) mangetout, sliced
1 carrot, peeled and cut into batons
2 tablespoons fish sauce
3 tablespoons oyster sauce
To garnish
handful of fresh coriander, chopped
handful of mint, chopped
chopped roasted peanuts
Method:
Heat half the oil in a large wok or frying pan until hot, add the chicken and stir-fry over a high heat for 3–4 minutes or until lightly browned and just cooked through. Remove with a slotted spoon and keep warm.
Heat the remaining oil in the wok or pan until hot, add the spring onions and stir-fry for 1–2 minutes until softened. Add the garlic, red chilli, star anise, lemon grass, cardamom, cinnamon stick, mangetout and carrot and stir-fry for a further 3–4 minutes or until the vegetables are softened.
Return the chicken to the wok or pan with the fish sauce and oyster sauce and continue to stir-fry for 3–4 minutes or until the chicken is cooked through and piping hot. Spoon into warm bowls, scatter with chopped herbs and peanuts and serve immediately.
For Vietnamese chicken soup:
Put 800 ml (1 pint 8 fl oz) chicken stock, 1 tablespoon lemon grass paste, 1 teaspoon chilli paste, 1 teaspoon garlic paste and 1 teaspoon ground cinnamon in a pan and bring to the boil.
Stir in 400 g (13 oz) shredded ready-cooked chicken breasts and cook for 1–2 minutes or until piping hot. Total cooking time 10 minutes.
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