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SideChef
Recipes
Dairy-Free
Vietnamese Lemongrass Chicken with Broccolini
Recipe

17 INGREDIENTS • 12 STEPS • 30MINS

Vietnamese Lemongrass Chicken with Broccolini

5
5 ratings
It may have been growing up with dishes like this one that got me to love and appreciate Vietnamese cooking so much. Lemongrass chicken was part of my mom’s regular rotation and I never tired of it. No wonder, it’s brilliantly simple but tastes complex, intriguing and vibrant.
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Vietnamese Lemongrass Chicken with Broccolini
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
It may have been growing up with dishes like this one that got me to love and appreciate Vietnamese cooking so much. Lemongrass chicken was part of my mom’s regular rotation and I never tired of it. No wonder, it’s brilliantly simple but tastes complex, intriguing and vibrant.
30MINS
Total Time
$4.54
Cost Per Serving
Ingredients
Servings
2
US / Metric
Serrano Chili
1
Serrano Chili, finely chopped
Granulated Sugar
2 Tbsp
Granulated Sugar
Jasmine Rice
2/3 cup
Jasmine Rice
Lemongrass
1 stalk
Lemongrass, finely chopped
Garlic
1 clove
Garlic, minced
Fish Sauce
1/2 Tbsp
Fish Sauce
Curry Powder
1 tsp
Curry Powder
Red Bell Pepper
1/2
Red Bell Pepper, diced
Broccolini
1 3/4 cups
Broccolini
Fresh Cilantro
1/2 cup
Fresh Cilantro
Shallot
1
Shallot, finely chopped
Coconut Milk
1/2 cup
Coconut Milk
Chicken Thigh
4
Chicken Thighs
Salt
1 1/4 tsp
Salt
Water
1 cup
Water
Canola Oil
2 Tbsp
Canola Oil
Water
1 Tbsp
Water
Nutrition Per Serving
VIEW ALL
Calories
870
Fat
36.7 g
Protein
54.4 g
Carbs
83.1 g
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Vietnamese Lemongrass Chicken with Broccolini
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Cut the Chicken Thighs (4) into one inch pieces, and place in a medium bowl.
step 1 Cut the Chicken Thighs (4) into one inch pieces, and place in a medium bowl.
step 2
Add Granulated Sugar (2 Tbsp), Curry Powder (1 tsp), Fish Sauce (1/2 Tbsp), and Salt (1 tsp). Mix until well combined. Place into the refrigerator and let marinate until ready to use.
step 3
Using a colander, rinse and drain Jasmine Rice (2/3 cup).
step 4
In a small saucepan, add Water (1 cup) and the jasmine rice and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes.
step 5
Remove from heat, fluff, and hold until plating.
step 5 Remove from heat, fluff, and hold until plating.
step 6
In a medium saute pan, heat Canola Oil (1 Tbsp) over high heat.
step 7
When the oil is hot, add the Shallot (1), Serrano Chili (1), Lemongrass (1 stalk) and cook for 1 minute until fragrant.
step 8
Add the chicken mixture and Red Bell Pepper (1/2). Stir and cook for 1 minute undisturbed.
step 9
Add the Coconut Milk (1/2 cup) and lower heat to medium low. Cook for 7 minutes, stirring occasionally. Remove chicken from heat and set aside until plating.
step 9 Add the Coconut Milk (1/2 cup) and lower heat to medium low. Cook for 7 minutes, stirring occasionally. Remove chicken from heat and set aside until plating.
step 10
Meanwhile, in a medium sauce pan over medium high heat, add Canola Oil (1 Tbsp). When hot, add the Garlic (1 clove) and stir fry until aromatic.
step 11
Add the Broccolini (1 3/4 cups), Salt (1/4 tsp), and Water (1 Tbsp), and cook for three 3 until tender. Remove from heat and set aside for plating.
step 11 Add the Broccolini (1 3/4 cups), Salt (1/4 tsp), and Water (1 Tbsp), and cook for three 3 until tender. Remove from heat and set aside for plating.
step 12
In the center of two plates, place the jasmine rice. Add the lemongrass chicken over the rice and place the broccolini on the side. Garnish with Fresh Cilantro (1/2 cup)
step 12 In the center of two plates, place the jasmine rice. Add the lemongrass chicken over the rice and place the broccolini on the side. Garnish with Fresh Cilantro (1/2 cup)
Tags
Dairy-Free
Shellfish-Free
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