Vietnamese-Style Chicken Stir Fry
Inspired by Seonkyoung Longest, Highly Adapted by Alison
You will need…
2 lbs chicken thighs, no bone included, skin-on or no skin is fine
3 cups Jasmine rice to serve with
Cucumbers to serve with
Broccoli to blanch and shock!
Sautee of mushrooms with bit of onion to serve with
6 to 8 cloves of garlic
1 Onion (use half for stir fry and other half for mushrooms)
Bag of limes
Chili garlic sauce and turbinado sugar in equal parts, approx 1 scant tbsp each
Several swigs of lemonade to round out sauce
Salt
Directions…
Start the rice.
Bring a large pot of water to boil for the broccoli. Fill a large bowl with a tray of ice cubes and a couple of cups of water for the ice bath. When it comes to a boil, add broccoli florets and cook, stirring, for 2 to 3 minutes until JUST al dente. Drain water and shock in ice bath to stop the cooking. Take out of ice bath immediately so it doesn't become soggy. This ensure the broccoli will be cooked perfectly when it's added to the stir fry later on with the sauce.
Cut up the chicken thighs into bite-sizes.
Prep 6 to 8 cloves of garlic – finely chopped or thinly sliced is fine. Slice the onion thinly: half to go with mushrooms, half to go in stir fry.
Put up the mushrooms with olive oil in a small pan or pot over medium heat.
Make sauce by combining approx 8 tsp lime juice with the chili garlic sauce and turbinado sugar. Whisk to dissolve the sugar partially. Set aside.
Start the base of the stir fry in the largest pan by sweating the onion to fully see-through and just starting to brown, approx 7 to 8 minutes, in olive oil with pinch of salt. Move onions over to edge of pan and add chicken to this pan.
Fully cook chicken to golden brown on both sides.
Take extra oil or fat from chicken out of the pan. Add the garlic, broccoli, and the sauce, plus several swigs of lemonade in order to ensure there's enough liquid just to coat all of the chicken and broccoli. The broccoli will really soak everything up. Cook this for about 4 minutes on medium-high heat in order to cook the garlic through, marry the flavors, and reduce the sauce to a glaze-consistency.
Serve with rice, mushrooms, and sliced cucumber. Bon appétit!
Inspired by Seonkyoung Longest, Highly Adapted by Alison
You will need…
2 lbs chicken thighs, no bone included, skin-on or no skin is fine
3 cups Jasmine rice to serve with
Cucumbers to serve with
Broccoli to blanch and shock!
Sautee of mushrooms with bit of onion to serve with
6 to 8 cloves of garlic
1 Onion (use half for stir fry and other half for mushrooms)
Bag of limes
Chili garlic sauce and turbinado sugar in equal parts, approx 1 scant tbsp each
Several swigs of lemonade to round out sauce
Salt
Directions…
Start the rice.
Bring a large pot of water to boil for the broccoli. Fill a large bowl with a tray of ice cubes and a couple of cups of water for the ice bath. When it comes to a boil, add broccoli florets and cook, stirring, for 2 to 3 minutes until JUST al dente. Drain water and shock in ice bath to stop the cooking. Take out of ice bath immediately so it doesn't become soggy. This ensure the broccoli will be cooked perfectly when it's added to the stir fry later on with the sauce.
Cut up the chicken thighs into bite-sizes.
Prep 6 to 8 cloves of garlic – finely chopped or thinly sliced is fine. Slice the onion thinly: half to go with mushrooms, half to go in stir fry.
Put up the mushrooms with olive oil in a small pan or pot over medium heat.
Make sauce by combining approx 8 tsp lime juice with the chili garlic sauce and turbinado sugar. Whisk to dissolve the sugar partially. Set aside.
Start the base of the stir fry in the largest pan by sweating the onion to fully see-through and just starting to brown, approx 7 to 8 minutes, in olive oil with pinch of salt. Move onions over to edge of pan and add chicken to this pan.
Fully cook chicken to golden brown on both sides.
Take extra oil or fat from chicken out of the pan. Add the garlic, broccoli, and the sauce, plus several swigs of lemonade in order to ensure there's enough liquid just to coat all of the chicken and broccoli. The broccoli will really soak everything up. Cook this for about 4 minutes on medium-high heat in order to cook the garlic through, marry the flavors, and reduce the sauce to a glaze-consistency.
Serve with rice, mushrooms, and sliced cucumber. Bon appétit!