A spicy, flavorful meal ready in a flash!
Whenever I cook lemongrass chicken it takes me back to when I was a young girl in Hue.
My brothers and sister and I, we loved chicken! We'd crave chicken! But while we always wished we could have chicken for dinner, it was really very rare.
Chicken is expensive in Vietnam, a chicken costs more than what most people earn in a day! So for my Mum and Dad with four young kids and my Dad making the only income we’d only have chicken maybe only three or four times a year. Only on special worship days or at new year.
So when we did have chicken, my Mum would make this lemongrass chicken with lots of sauce to make it go further and it would last us for several days. On the first day we would have it with rice, then the second day with noodles and then we’d scoop up the last of the sauce with baguettes.
When I came to live in Australia, I really missed my Mum’s Lemongrass chicken so I decided to learn how to make my own. I made batch after batch, adding things, changing things until one day I tasted it and immediately I thought, “That’s it! It is just like my Mums!”
I feel incredibly lucky to be able to call Australia my home, but now I feel even luckier that I can enjoy this taste of my Vietnam home whenever I like!
And with my Trang Hue Cuisine Lemongrass Chili Sauce now you can too!
With my sauce, cooking Lemongrass Chicken is so simple and perfect for a quick midweek meal.
All you have to do is brown some diced chicken breast in a wok or frypan, add the Lemongrass Chili Sauce and simmer for five minutes, then serve with rice and vegetables, noodles or even in a wrap or baguette.
And you can substitute the chicken for any other protein you like: pork, lamb, beef, seafood - it’s all so yummy with this Lemongrass Chili Sauce. Use it as a marinade for your next barbecue. Or for an easy winter meal I like to throw it in a slow cooker with some diced lamb. My husband’s favourite way to use this sauce is with pork ribs and potatoes in a campoven! It is so versatile and simple to use. Keep a jar handy in the pantry and you can enjoy authentic Vietnamese flavours anytime you like!
Cut chicken into roughly 3cm cubes
Heat oil in a pan over high heat
Add chicken and heat until cooked
Add lemongrass chilli sauce then add about 100ml of water to rinse out the last sauce from the jar
Stir fry until sauce thickens
Serve chicken on steam rice with salad or steamed vegetables.