I am rediscovering my Luke Nguyen cookbook: My Vietnam: Stories and Recipes. Among the many recipes I have enjoyed is the lemongrass chicken. I departed from this recipe and served it over a green tea noodle salad (marinated with cilantro, sesame oil, coconut aminos, fish sauce, and rice wine vinegar). I also used habanero chilies and coconut milk (not coconut water). While I did use fresh lemongrass, I think that in the future I’d rather use the cheapskate version of lemongrass in a squeeze tube. The recipe below is not authentic to Luke’s directions. Here is what I did, based on what I had on hand and inspired by Luke:
Marinade for Chicken:
- 1 T fish sauce
- 2 t granulated monk fruit
- ½ t salt
- ½ t pepper
- ½ t pepper flakes
- A small 2 ½ lb chicken or 2 small Cornish game hens, parted into similarly sized parts. I boned out the thighs and breasts and cut them smaller. Use your judgement. OR, use chicken thighs.
- 3 T olive oil
- 2 T minced garlic
- ¼ C lemongrass (minced or pureed)
- ¼ C coconut milk
- 1 C sliced red and yellow onion
- 2 green onions sliced thinly on the diagonal (1/4 C)
- ½ habanero, finely sliced
- Marinate the chicken for 30-60 minutes (fridge).
- When that time is near, saute the lemongrass and garlic in the oil until fragrant (2 min).
- Add the chicken and all the juices. Sear on high to color for 10 minutes, turn to cook.
- Add coconut milk and onion.
- Cover and cook for 5 min.
- Uncover and cook to reduce liquid for another 5 min.
- Serve over rice or green tea noodle salad.
- Garnish with green onions and habanero.