Vegan Vietnamese Lemongrass Chicken

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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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!

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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.

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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.

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Vegan Vietnamese Lemongrass Chicken

serves two with rice

INGREDIENTS

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

water

Steamed rice

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DIRECTIONS

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.

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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.

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