Vietnamese Chicken

Name: Vietnamese Chicken
Yield: Makes 4 servings
Ingredients: 2 (4- to 6-ounce) boneless skinless chicken breasts, cut into 1-inch cubes; 5 tablespoons Asian fish sauce, such as nam pla or nuoc mam; 3 tablespoons freshly ground black pepper; 2 tablespoons sugar; 2 tablespoons vegetable or sunflower oil; 1 medium red onion, diced; 2 stalks lemongrass, tough outer skin removed, minced; 3 Thai chiles, seeds and ribs removed, minced; 1 tablespoon turmeric; Steamed white rice or couscous, for serving; 1 green onion (white and light green parts only), thinly sliced on a diagonal (optional)

November 7, 2012

This unbelievable stir-fry is a cut way above your average one-wok wonder. Epicurious member Thomas Spears of Worcester, Massachusetts, puts his own spin on a classic combination of Southeast Asian flavors—lemongrass, turmeric, and fish sauce—with the richness of caramelized sugar. Feel free to temper the heat by using fewer Thai chiles. The quality of the fish sauce makes all the difference here. Spears notes, “I prefer the brand Thanh Ha Chanh Hieu Phu Quoc nuoc mam, based on its lower salt content and what I believe to have great flavor.” Another tip: when slicing the lemongrass, flatten it with the back of your knife to release some extra flavor.

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