Chinese Vietnamese lemongrass chicken from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 143) by Grace Young

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on May 19, 2022

    Really delicious. My only criticism is that it looks a bit grey. In the future, I would add some cilantro at the end, but really it's just for looks. Otherwise, it's fantastic. My biggest problem was finding good lemongrass. Our local supermarkets only carry small packages which are dried out & old. I tried it once and was sorely disappointed. I found 1 # packages of lemongrass in the freezer section of our local Asian foods market. Now I'm all set.

  • bethanyck on February 17, 2021

    One of my favorites from the book. Replaced chicken with cubed tofu, and added step to flip and sear for an additional minute. Perfect!

  • Rutabaga on February 27, 2018

    Wow! I was surprised at how good this was considering its simplicity. I probably used a little more lemongrass than called for, but otherwise made it as directed. Except for the lemongrass, these are all ingredients I usually have on hand, and it's very quick to make - definitely a recipe to return to.

  • sarahcooks on March 01, 2012

    If I make this again, I'll add a big handful of chopped Vietnamese herbs for extra color and flavor.

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