Delight your taste buds with this aromatic and flavourful Vietnamese dish.
Tender chicken breast slices are stir-fried with fragrant lemongrass, crunchy cashew nuts, and a blend of savory sauces, creating a dish that’s both comforting and satisfying. This recipe is perfect for a quick weeknight dinner or a weekend treat, paired wonderfully with steamed rice.
With a perfect balance of sweet, salty, and spicy flavours, this dish is sure to become a favourite. Each bite combines the nutty crunch of cashews with the citrusy aroma of lemongrass, complemented by the heat from dried chilies and the umami goodness of oyster and soy sauces. It’s easy to prepare and packed with protein, making it a nutritious choice for a balanced meal. Serve it hot and enjoy the vibrant tastes of Vietnam in your own kitchen.
Ingredients
- 1/2 cup roasted, unsalted cashew nuts
- 4 small dried hot red peppers
- 1 tablespoon lemongrass (chopped)
- 1 tablespoon garlic (crushed)
- 4 spring onions
- 2 chicken breasts (sliced)
- 1/2 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons chicken stock
Instructions
- In a bowl, combine sugar, oyster sauce, fish sauce, and chicken stock.
- Heat a wok and add a little oil. Once hot, add the dried chillies followed by the garlic. Stir-fry the chicken slices until golden brown.
- Remove the chicken from the wok. In the same wok, add the cashew nuts and stir-fry briefly, then add the lemongrass.
- Return the chicken to the wok. Pour in the bowl of sauces and stir-fry until the chicken is well-coated with the sauces.
- Add the spring onions and stir-fry for another minute.
- Serve immediately with steamed rice.
Nutritional Information
- Per serving
- Energy: 476 kcal / 1990 kJ
- Fat: 23 g
- Protein: 34 g
- Carbs: 33 g
