V is for Vietnamese

This delicious chicken stirfry is flavored with lemongrass and fish sauce, flavors distinctive to Vietnamese dishes.

V is for Vietnamese.......

It is hard to believe that the end of the year is near.  After today's Alphabet Challenge there are only 4 letters left.  Not to worry though....we have decided to go through the alphabet again in 2025.  If you are a blogger and would like to join us every other Wednesday just leave a comment below and I will invite you to our Facebook Page.

The letter for today, as you can see, is V.  I originally thought I would share a Venison recipe as I have very generous neighbors who provide me with Venison each November when they have a successful hunt. 

But then I made this Vietnamese Chicken for a Wok Wednesday and it was so good that I knew I wanted to share it.  Let's take a look at what the others are sharing today.......

• Jolene’s Recipe Journal: Vanilla Mug Cake 
• Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns 
• Sneha’s Recipe: Veggies Mixed Dal Khichdi 
• Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 
• Blogghetti: Homemade Vanilla Latte 
• Mayuri’s Jikoni: Vegetable Cutlets 
• A Day in the Life on the Farm: Vietnamese Chicken Stirfry 
• A Messy Kitchen: Tropical Vols Au Vents 
• Food Lust People Love: Spicy Vinegar Braised Chicken 
• Magical Ingredients: Val Dal Veggie Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

This recipe takes only a few ingredients easily found at any grocery store.   It is ready in less than 30 minutes, start to finish.  The original recipe called for skin on chicken thighs, I used boneless, skinless chicken thighs as that was what I had on hand.

Entree, Chicken, Stirfry, Asian

Entree

Vietnamese

Yield: 4 servings

Author: Wendy Klik

Vietnamese Chicken Stir-Fry

This delicious chicken stirfry is flavored with lemongrass and fish sauce, flavors distinctive to Vietnamese dishes.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 2 lbs. Boneless, Skinless chicken thighs, cut into bite-size chunks
• 1/2 t. turmeric
• salt and pepper to taste
• 2 T. canola oil
• 1 T. dark brown sugar
• 1 1/2 T. fish sauce
• 3 T. lemongrass paste, or minced fresh lemongrass
• 2 cloves garlic, minced
• 2 T. dry white wine

Instructions

1. Season chicken with turmeric, salt, and pepper. Set aside.
2. Heat the oil in a wok or large skillet over high heat. Add the chicken and cook, stirring frequently for about 5 minutes, until fully cooked. Stir in the garlic and lemongrass.
3. Add the fish sauce, sherry, and brown sugar. Cook and stir until the chicken is coated and the liquid has evaporated.
4. Serve over steamed rice, if desired.

Notes

Adapted from a recipe found at Posh Journal.

Nutrition Facts

Calories

358

Fat (grams)

16 g

Sat. Fat (grams)

3 g

Carbs (grams)

5 g

Fiber (grams)

0 g

Net carbs

5 g

Sugar (grams)

3 g

Protein (grams)

44 g

Sodium (milligrams)

782 mg

Cholesterol (grams)

215 mg

Similar Recipes

Easy Beef Pho

Bò Nướng Hành Hương

Chicken Pho

https://adayinthelifeonthefarm.blogspot.com/2024/10/v-is-for-vietnamese.html

Property of A Day in the Life on the Farm