Vietnamese Stir-Fry

Print Friendly, PDF & Email
Vietnamese Stir-Fry

Vietnamese Stir-Fry

Vietnamese Stir-Fry


1 tablespoon canola oil

1/3 cup finely chopped peeled fresh lemongrass

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces

1/4 teaspoon kosher salt

1 1/2 tablespoons sambal oelek (such as Huy Fong)

1/4 cup lower-sodium soy sauce


Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.

Add lemongrass; saute for 1 minute, stirring frequently. Add chicken to pan, and sprinkle with salt.

Saute for 3 minutes or until lightly browned, stirring occasionally.

Stir in sambal; saute for 30 seconds. Add soy sauce; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.

Leave a comment