All Photos © Christine Elise McCarthy 2014
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Hey, everyone! I wrote a hilarious novel and, if you haven’t read it yet, I hope you will. Read the reviews on Amazon – HERE! They are very encouraging!
That said, I have been stocking up on this free vegan chicken! Get the coupon HERE. The coupon is good until the end of May so be sure to print a boat load out & have them in the car. Use one every time you shop! Here is what the packaging looks like & it is found in the freezer section.
This dish is very easy & genuinely spicy. If spice ain’t your thang – cut back on the hot peppers. If fresh lemongrass is unavailable to you, just squeeze in fresh lemon to taste.
Vegan Vietnamese Lemongrass Chicken
serves two with rice
1 9 oz package of vegan chicken (or real chicken)
2 TBS fish sauce (or use soy sauce for a vegan version)
4 garlic cloves – minced
1 TBS curry powder
1/2 tsp salt
1 1/2 tsp sugar
3 TBS olive oil
2 lemongrass stalks
1-2 fresh lemons
1 large shallot (or small onion) – diced
3 red chilies (or serrano or jalapeno) – or to taste – seeded & chopped
1 scallion – chopped – for garnish
4 additional TBS sugar
Mix the fish (or soy) sauce in a glass container with the garlic, curry powder, salt and 1 1/2 tsp sugar. Blend well. Add the chicken & marinate for at least an hour.
Make rice according to directions.
In a deep stock pan, heat 2 TBS water & 4 TBS sugar over high heat. Stir until the sugar dissolves & then boil undisturbed until a caramel colored glaze begins to form. The first time I tried this – the glaze literally spontaneously combusted & burst into flames – so be really careful when doing this. As soon as it is browned – remove it from the fire. CAREFULLY add 4 TBS water, combine & set aside AWAY FROM FLAMES.
Peel the course outer parts of the lemongrass away & dice only the tenderest inner part. If you have no lemongrass – use 1/8 cup fresh lemon juice instead. Prepare the peppers & shallot.
When ready to eat, heat the olive oil over medium-high heat in a wok or large frying pan. Add the lemongrass, shallot & chilies. Saute until tender. Add the chicken & the sugar glaze & saute until the fake chicken is heated through (or the real chicken is cooked) and the sauce thickens a bit. Serve over steamed rice with scallions & lemon wedges as garnish.