Keto Vietnamese Lemongrass Chicken
How to Make It
Step 1
In a small bowl, combine the fish sauce and water.
Step 2
Heat a wok over high heat, until the surface of the wok looks matte and a drop of water flicked into the wok evaporates on contact. Add oil and heat until shimmering, then add diced chicken and cook for 3-4 minutes until browned and halfway cooked through.
Step 3
Pour off all oil except 2 tablespoons, leaving chicken in the wok. Add in sliced red onion and cook for 2 minutes.
Step 4
Add garlic, lemongrass, chopped dried chilies and jalapeno. Cook for 30 seconds. Add wine to deglaze the wok, stirring to release the browned bits at the bottom. Cook for another 5 minutes until it all is caramelized.
Step 5
Add the fish sauce mixture and scallions and cook for 1-2 more minutes until the chicken is cooked through scraping browned bits from bottom of pan. Serve hot!
Ingredients
- Water – 2 tablespoon
- Chicken Breast – ½ pound
- Chicken Thigh – ½ pound
- Red Onions – ½ cup, sliced
- Garlic – 2 clove
- Lemon Grass Citronella Raw – ¼ cup
- Jalapeno Peppers – 1 pepper
- Dried Red Chili by Generic – 2 chili
- Rice Cooking Wine by Michiu – 2 tablespoon
- Green Onions – 2 medium
- Avocado Oil – ¼ cup
- 100% Pure First Press Extra Virgin Fish Sauce by Red Boat – 2 tbsp