Spicy Vietnamese Chicken

cook 20 mins
  • 3 tablespoons sunflower oil
  • 800 g (1 3/4 lb) boneless, skinless chicken breasts, cut into strips
  • 12 spring onions, cut into 3 cm (1 inch) lengths
  • 4 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely sliced
  • 2 star anise
  • 8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
  • 1 teaspoon crushed cardamom seeds
  • 1 cinnamon stick
  • 300 g (10 oz) mangetout, sliced
  • 1 carrot, peeled and cut into batons
  • 2 tablespoons fish sauce
  • 3 tablespoons oyster sauce
  • handful of chopped coriander leaves
  • handful of chopped mint leaves
  • chopped roasted peanuts
  • Heat half the oil in a large wok or frying pan until hot, add the chicken and stir-fry over a high heat for 3–4 minutes or until lightly browned and just cooked through. Remove with a slotted spoon and keep warm.
  • Heat the remaining oil in the wok or pan until hot, add the spring onions and stir-fry for 1–2 minutes until softened. Add the garlic, red chilli, star anise, lemon grass, cardamom, cinnamon stick, mangetout and carrot and stir-fry for a further 3–4 minutes or until the vegetables are softened.
  • Return the chicken to the wok or pan with the fish sauce and oyster sauce and continue to stir-fry for 3–4 minutes or until the chicken is cooked through and piping hot.
  • Spoon into warm bowls, scatter with chopped herbs and peanuts and serve immediately.
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