Vietnamese spicy lemongrass chicken (gà xào Sa ớt) #gaxaosaot#lemongrasschicken#vietnamesefood #vietnamesefood #vietnamsecuisine#chickenrecipe #dinnerwithtrina #eatwithtrina @watchtrinaeat #trinabaotran

Ingredients
(1 lb) chicken thigh fillets (skinoff & deboned), cut into roughly 1 inch cubes
4 tbsp fish sauce
1 tbsp Brown sugar
1 teaspoon tumeric
½ teaspoons cornflour (cornstarch)
1 lemongrass stalk, bruised and white part finely chopped (3 tbsp rozen lemongrass)
2 tbsp avocado oil (oil of choice)
5 garlic cloves, finely chopped
1 long red chilli, finely chopped
1 small shallot, sliced
1 cup coconut water
steamed rice, to serve
Green onions for garnish (optional)


Instructions
#1
Combine the chicken, fish sauce, sugar, tumeric, cornflour and half the garlic , chilies , lemongrass in a large bowl.  Leave to marinate for 10 minutes
#2
Heat 1 tablespoon of the oil in wok or pan over high heat. Add remaining lemongrass, garlic, chilli and shallot and stirfry for a minute. Push all the ingredients to the side to make a space for the chicken. Add the remaining 1 tablespoon of oil and then add the chicken. Spread the chicken out and allow to cook for 23 minutes or until starting to brown (GBD golden brown and delicious)Then stirfry and toss everything together. Add the coconut water and simmer for 10 minutes or until the chicken is cooked through lid on low heat. Until you see the sauce has thickened slightly and Caramelized
#3 tame lid off, on high heat toss until chicken Browned glazed with sauce Thicken , turn off heat plate and
Serve the chicken with steamed rice Immediately


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