Vietnamese Chicken and Peanut Stew
- 750 g (1.65 lb) boneless, skinless chicken breasts, cut into bite-sized strips
- 240 ml (1 cup) water
- 15 ml (1 tbsp) vegetable oil
- 1 large onion, sliced
- 2 stalks lemongrass, bruised and cut into 5 cm (2 inch) pieces
- 10 ml (2 tsp) grated fresh ginger
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) sambal oelek
- 10 ml (2 tsp) fish sauce
- 10 ml (2 tsp) soy sauce
- 1 fresh red chili pepper, sliced
- 60 ml (1/4 cup) peanuts, crushed or whole
- 1 lime, juiced (about 30 ml)
1. Slice the onion and red chili pepper.
2. Chop the lemongrass after removing the tough outer layers.
3. Place the chicken strips in a large bowl and mix with soy sauce, then set aside.
4. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
5. Add the chicken and cook until browned, about 6 minutes.
6. Add the sliced onion and cook until softened, about 3 minutes.
7. Stir in the lemongrass, ginger, 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 teaspoon sambal oelek, and 100 milliliters (7 tablespoons) water.
8. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
9. Stir in 50 grams (1/2 cup) peanuts and cook for 1 more minute.
10. Serve the stew over 400 grams (14 ounces) cooked rice.
- large skillet
- wok
- bowl
- cutting board
- knife
- spoon
- measuring cups
- measuring spoons
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