This glossy, sticky, Vietnamese caramel chicken stir-fry is bursting with garlic and lemongrass flavours, and is then topped with pops of mint, coriander and chilli for delightful freshness. Serve it with steamed rice for a simple weeknight dinner that celebrates some of the best Asian flavours out there.
1 tbsp peanut oil
600g (1 lb 5 oz) chicken thigh fillets, excess fat trimmed, cut into 3cm (just over 1 inch) pieces
1 tbsp caster (superfine) sugar
1/4 cup Vietnamese Style Lemongrass & Garlic marinade
finely sliced spring onion (scallions), to serve
fresh coriander (cilantro) sprigs, to serve
finely sliced red chilli, to serve
steamed rice, to serve
- Heat the oil in a wok over high heat. Add half of the chicken and stir-fry for 4 minutes or until golden. Use tongs to transfer to a plate. Repeat with the remaining chicken.
- Add the sugar to the wok along with 2 tbsp water. Simmer for 5 minutes or until a caramel forms. Add the chicken and toss to coat. Add the lemongrass and garlic marinade, along with 1/2 cup water. Reduce the heat to medium and simmer for 20-25 minutes or until the water has evaporated and the chicken is gloriously sticky.
- Top with spring onion, coriander and chilli. Serve with steamed rice.
