This is my own take of Vietnamese Stir Fry Chicken with fresh green lemongrass. I know that the authentic Vietnamese Chicken is normally char-grilled but since I did not have a grill, I had to do a fry. This recipe is perfect for busy weeknight quick meals and ideal to go with a hot bowl of Jasmine rice.
In a bowl, place the chicken meat with the marinade ingredients and combine it to marinade. Leave it overnight. Heat up a wok or pan and add in the cooking oil. When the oil is hot, remove the chicken from the marinade and save the remaining marinade juice later. Place the meat into the wok and roughly brown the chicken pieces. Set aside.
Lower the heat to medium. Now, toss in the garlic and shallots into the wok and stir fry till fragrant. Place the chicken meat back to the wok. Now add the remaining marinade juice and sauce. Add the capsicum and place a lid on the wok. Let it simmer for 2 minutes.
Turn off the heat and serve lemongrass chicken stir fry with the green part of the lemongrass stalk (optional).