After the recent visit to a thai restaurant, we were craving for more exotic and spicy flavours. After some browsing on internet, we came across this wonderful looking Vietnamese stir fry with chicken recipe and decided to give it a go, with a few big alternations. I wanted to share it with you, cause the outcome was pretty great! This is a very simplified and altered DIY version of the recipe, so bare with me.
Vietnamese Stir-Fry with Chicken
Time: about 1.5 hours | Spicy
For the chicken:
1 tablespoon toasted sesame oil
1 tablespoon fish sauce (nam pla)
1 tablespoon granulated sugar
1 tablespoon crushed fresh and dried chillies, basil & vegetable oil
3⁄4 teaspoon ground black pepper
4 boneless chicken breasts
The original recipe says to use chilli paste, but as we didn’t happen to have it in, we replaced it with crushed chillies, basil and vegetable oil. To prepare the chicken, you just need to combine all the ingredients, but that and the chicken in a plastic bag and let it marinate in the fridge for 24 hours. But I’m lazy and impatient, so I just put everything in a plastic box and let it marinate for as long as it takes to prepare everything else. It turned out fine! After marinating, you cut the chicken into even-sized bits.
For the broth:
1 1⁄2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 1⁄2 tablespoons grated fresh ginger
3⁄4 cup water
1 1⁄2 teaspoons granulated sugar
1⁄2 cup oyster sauce
1 tablespoon fish sauce
1⁄2 teaspoon “chilli paste” with garlic
You start preparing the broth by pouring the oil on the pan and warming it on medium heat. Then add garlic and ginger and keep stirring for a couple of minutes. It should get really fragrant. After that throw in water, sugar, oyster and fish sauce. Let the sauce boil, reduce the heat and simmer for a few minutes. Then you can add in the “chilli paste”, which in our case meant the dried chillies, basil and vegetable oil. The original recipe tells you to strain the bits and pieces from the broth before adding the chilli paste, but we didn’t do that, because we like the stuff in the broth. Pour the broth into a cup and set aside.
For the stir fry:
1 1⁄2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1 yellow bell pepper
1⁄4 lb mushroom, sliced
1⁄2 red onion
1⁄4 lb string beans
1⁄4 lb broccoli
1 1⁄2 tablespoons cornstarch
3 tablespoons cold water
The original recipe has a very different list of vegetables, but our altered version went together what we had in the fridge.
Prepare the stir fry by heating up the sesame and vegetable oil in the wok to the boiling point. Add the marinated chicken pieces and stir fry until they are half cooked. Add all vegetables, except the broccoli and cook until they are almost tender.
Add the broth and bring to boil, then add the broccoli. Prepare the rice, or in our case Singapore noodles, while cooking the stir fry.
Cook the stir fry for a few minutes. Dissolve the cornstarch in cold water and add to the stir fry. Return to boil and let it thicken. Once it’s done, add the noodles into the stir fry and mix it.
And there we go!
Tasty and spicy! And for a couple of eaters, there’s enough food for a couple days.
I hope you enjoyed it!