Recipe courtesy of Luke Nguyen
Save Recipe Print
Total:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large mixing bowl combine the sugar and fish sauce, and mix until the sugar has dissolved. Add half of the lemongrass, half of the chile, half of the garlic and the chicken pieces. Coat the chicken, then let it marinate, covered, in the refrigerator for 1 hour or overnight for a better result.

Heat a large saucepan or wok over medium heat, add the oil and remaining lemongrass and cook for 1 minute. Then add the garlic, shallots, chile, and fry until fragrant and slightly brown.

Turn the heat to high, then add the chicken searing all sides until browned, about 2 minutes on each side.

Add the onions and coconut juice, and cover with a lid. Cook the mixture over medium heat for 5 minutes, or until the sauce has reduced by half. Remove the lid, add the scallions and cook 1 minute more.

Transfer the mixture to a bowl, garnish with coriander (cilantro) and eat with jasmine rice.

Trending Videos 4 Videos

Get the Recipe

Santa Bread 01:09

This sweet bread will add extra holiday cheer to your breakfast table.

Similar Topics:

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Tetrazzini

Recipe courtesy of Giada De Laurentiis

Beer Can Chicken

Recipe courtesy of Bob Blumer

Roasted Garlic Clove Chicken

Recipe courtesy of Melissa d'Arabian

Chiles Rellenos

Recipe courtesy of Marcela Valladolid

White Chicken Chili

Recipe courtesy of The Neelys

Slow Cooker Chocolate Candy

Recipe courtesy of Trisha Yearwood

Slow-Cooker Brisket Sandwiches

Recipe courtesy of Food Network Kitchen

Chicken Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword