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Here's my variation on this classical Vietnamese dish.

2 tbsp corn oil
1.5 pound boneless chicken breast
1 medium onion
4 cloves garlic
1/4 cup fresh finely grated lemongrass
3 tbsp Fish Sauce
3 tbsp sugar
2 tsp ground coriander
1/2 tsp paprika
1/4 tsp superfine mustard
1 tbsp chili bean paste
1 tbsp chili sauce
1 tbsp soy sauce
1/2 tsp molasses

Slice chicken into 1/4" thick sections. Slice onion into 1/4" thick rings. Add oil to medium-high heat skillet, and stir-fry chicken and onion for 3 minutes. Add pressed garlic; stir-fry for 1 minute. Add remaining ingredients. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens. Serve with jasmine rice.

This dish is also good over rice vermicilli. I like to season my rice vermicilli with a touch of peanut oil before pouring this dish over it.

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