Vietnamese Chicken With Lemongrass And Cashews Recipes

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a bowl add the sugar, oyster sauce, fish sauce and chicken stock.
• Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic.
• Slice chicken into 1 inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok.
• In the empty wok, add the cashew nuts and stir fry, followed by the lemon grass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute.
• Serve at once, with some steamed rice.

Steps:

• Stir-fry the chilies in the 1/2 tsp oil until translucent. Set aside.
• Add another 1/2 tsp oil and stir-fry the garlic until just golden.
• Add the the rest of the oil with the chicken, sugar, oyster sauce, and soy sauce and stir-fry until the chicken begins to brown.
• Lower the heat and add the chicken broth. Cook for 3 minutes, stirring occasionally.
• When the chicken is cooked, add the cashew nuts, lemon grass, shallots, mushrooms, and cooked chilies and stir 3 gently more minutes.
• Remove from heat and serve.