Vietnamese Lemongrass and Chile Chicken

Name: Vietnamese Lemongrass and Chile Chicken
Ingredients: I sometimes think I could live on Vietnamese food. I love the key flavors and I adore the balance of hot, sour, salty, and sweet that is such a dominant characteristic. This is incredibly easy, somewhere between a stir-fry and a sauté, with just eno; 1 3/4 lb skinless, boneless chicken thighs, or chicken tenders; 2 lemongrass stalks; 1/4 cup fish sauce; 2 1/2 tbsp superfine sugar, to taste; 2 red chiles, halved, seeded, and shredded, divided; 4 garlic cloves, crushed; 2 tbsp peanut or sunflower oil (or other oil of your choice); 1 onion, halved, cut into slim crescent moon-shaped slices; 1/2 cup chicken stock; juice of 1/2 to 1 lime, plus extra if needed; 2 tbsp purple amaranth or cilantro leaves, to serve (optional); 1/2 tbsp sesame seeds, to serve (optional)

Vietnamese Lemongrass and Chile Chicken was pinched from <a href="http://www.splendidtable.org/recipes/vietnamese-lemongrass-and-chile-chicken" target="_blank">www.splendidtable.org.</a>

INGREDIENTS

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I sometimes think I could live on Vietnamese food. I love the key flavors and I adore the balance of hot, sour, salty, and sweet that is such a dominant characteristic. This is incredibly easy, somewhere between a stir-fry and a sauté, with just eno

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1 3/4 lb skinless, boneless chicken thighs, or chicken tenders

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2 lemongrass stalks

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1/4 cup fish sauce

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2 1/2 tbsp superfine sugar, to taste

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2 red chiles, halved, seeded, and shredded, divided

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4 garlic cloves, crushed

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2 tbsp peanut or sunflower oil (or other oil of your choice)

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1 onion, halved, cut into slim crescent moon-shaped slices

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1/2 cup chicken stock

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juice of 1/2 to 1 lime, plus extra if needed

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2 tbsp purple amaranth or cilantro leaves, to serve (optional)

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1/2 tbsp sesame seeds, to serve (optional)

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