Vietnamese Stir Fry

This "Vietnamese Stir Fry" recipe can be served with wide rice noodles and tossed with sliced green onions and fresh cilantro leaves for a restaurant style meal idea. This quick and easy stir fry recipe will keep you coming back for more.

When you see how easy this Vietnamese Stir Fry recipe is you'll want to make it more often. The ingredients you will need for this stir fry recipe include canola oil, finely chopped peeled fresh lemongrass, skinless boneless chicken breasts cut into bit sized pieces, kosher salt, sambal oelek, and low sodium soy sauce. To start heat a large skillet over medium high heat. Next add the oil to the pan and swirl to coat. Add the lemongrass and sauté for one minute, stirring frequently. Add the chicken to pan, and sprinkle with salt. Sauté for three minutes or until lightly browned, stirring occasionally. Stir in sambal and sauté for 30 seconds.

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Lemongrass is widely used as a culinary herb, popular in Asian cuisine and also as a medicinal herb in India. Lemongrass has a subtle citrusy flavor and can be dried and powdered or used fresh. Lemongrass is commonly used in teas, soups, and curries. It can also be suitable for use with poultry, fish, beef, and seafood. Lemongrass is often used as a tea in some African countries such as Togo and the Democratic Republic of the Congo and Latin American countries such as Mexico. Lemongrass oil is used as a pesticide and a preservative. Research shows that lemongrass oil has anti fungal properties. Despite the herbs ability to repel insects, its oil can be commonly used as a lure to attract honey bees.

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