Spicy Vietnamese Stir Fry With Chicken Recipes

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VIETNAMESE SPICY LEMONGRASS CHICKEN (Gà XàO Sả ỚT)



Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt) image

Spicy lemongrass chicken is an aromatic and easy, one-pot recipe that is perfect for a shared family meal.

Provided by Hungry Huy

Categories     Dinner

Time 25m

Number Of Ingredients 13

1 lb chicken (cut into bit-sized pieces)
1 tsp salt
2 tsp sugar
⅓ tsp MSG or chicken bouillon (optional)
4 tbsp neutral cooking oil
3 tbsp shallots (minced)
1 tbsp garlic (minced)
4-5 tbsp lemongrass (minced)
2 tbsp fish sauce
1 tbsp sambal
½ c coconut juice (or lemon-lime soda, or water)
½ medium onion cut into slivers (optional)
1 stalk green onion cut into 2 inch pieces (optional)

Steps:

  • Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
  • Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛" slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
  • Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
  • Pat dry your chicken, cut into bite size pieces.
  • In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
  • Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
  • Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
  • Serve with a side of rice.

Nutrition Facts : Calories 556 kcal, Carbohydrate 17 g, Protein 23 g, Fat 45 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 2892 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

SPICY VIETNAMESE STIR-FRY WITH CHICKEN



Spicy Vietnamese Stir-Fry With Chicken image

Make and share this Spicy Vietnamese Stir-Fry With Chicken recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time P1DT20m

Yield 4-5 serving(s)

Number Of Ingredients 30

1 tablespoon toasted sesame oil
1 tablespoon fish sauce (nam pla)
1 tablespoon granulated sugar
1 tablespoon chili paste with garlic
3/4 teaspoon ground black pepper
18 ounces boneless skinless chicken breasts, sliced into 1/4-inch strips
1 1/2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 1/2 tablespoons grated fresh ginger
3/4 cup water
1 1/2 teaspoons granulated sugar
1/2 cup oyster sauce
1 tablespoon fish sauce
1/2 teaspoon chili paste with garlic
1 1/2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/4 lb green onion, cut into 1-inch pieces
1/4 lb mushroom, sliced
1 1/2 teaspoons thinly sliced fresh basil
1 1/2 teaspoons thinly sliced cilantro
1/4 lb snow peas, trimmed
1/4 lb broccoli floret
1 1/2 tablespoons cornstarch
3 tablespoons cold water
jasmine rice
lime wedge
fresh cilantro stem

Steps:

  • To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
  • To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
  • To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
  • Return to a boil and cook briefly until thickened.
  • To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

Nutrition Facts : Calories 372.3, Fat 17.5, SaturatedFat 2.7, Cholesterol 81.7, Sodium 1877.2, Carbohydrate 22.9, Fiber 2.9, Sugar 8.4, Protein 31.8

SPICY CHICKEN STIR-FRY



Spicy Chicken Stir-Fry image

"This zesty dish tastes so special we save it for family birthdays," relates Debbie Long of Elburn, Illinois. "It's simple, and it doesn't keep me in the kitchen all evening."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 tablespoons vegetable oil, divided
2 tablespoons soy sauce, divided
3 teaspoons cornstarch, divided
1 pound boneless skinless chicken breast, cut into cubes
1/2 teaspoon crushed red pepper flakes
1 pound fresh broccoli florets
1-1/2 cups sliced onions
1 garlic clove, minced
1-1/2 cups chicken broth
1/2 to 1 teaspoon ground ginger
1/2 cup chopped walnuts
Hot cooked rice

Steps:

  • In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.

Nutrition Facts : Calories 466 calories, Fat 33g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 896mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

VIETNAMESE STIR-FRY



Vietnamese Stir-Fry image

This is a tangy stir-fry with beef and green beans. If you have an electric wok, they work perfect to cook this in! Add any extra veggies that you prefer!

Provided by gibsey23

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 2h55m

Yield 6

Number Of Ingredients 19

¼ cup olive oil
4 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
¼ cup fish sauce
¼ cup reduced-sodium soy sauce
1 dash sesame oil
2 pounds sirloin tip, thinly sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
3 green onions, cut into 2 inch pieces
1 large onion, thinly sliced
2 cups frozen whole green beans, partially thawed
½ cup reduced-sodium beef broth
2 tablespoons lime juice
1 tablespoon chopped fresh Thai basil
1 tablespoon chopped fresh mint
1 pinch red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
  • Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 8.8 g, Cholesterol 101.3 mg, Fat 34.4 g, Fiber 2 g, Protein 31.7 g, SaturatedFat 10.8 g, Sodium 1174 mg, Sugar 3.1 g

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