Lemongrass chicken (ga kho xa ot)

MAKES 2 SERVINGS

1 tablespoon olive oil

1 clove garlic, crushed

1¼ cups chicken breast, cut into strips

1 tablespoon ground lemongrass

1 tablespoon ginger, julienne

Pinch salt

1 tablespoon sugar

2½ tablespoons fish sauce

¼ teaspoon dried ground red pepper (optional)

½ teaspoon caramel (see Note)

Pinch black pepper

Heat oil in pot on high, and then add garlic and chicken. Stir quickly for 1 minute; add lemongrass and ginger. Once chicken is no longer pink, add salt, sugar, fish sauce, dried red pepper, if desired, and caramel. Stir for 1 minute, turn down heat to low, and cover pot with a lid. Let simmer for 10 to 15 minutes. Top with black pepper. Serve with side of steamed rice.

Note: Either purchase ready-made caramel in Vietnamese grocery stores (or in Asian aisles of major supermarkets) or make your own.

To make: Mix ½ cup sugar and ½ cup water in a small saucepan. Cook over medium heat until mixture becomes dark in color and is almost smoky. Then squeeze a little fresh lime juice in mixture to prevent solidifying.

Hien Ngo,

Hai Yen Vietnamese Cuisine

Nutrition facts per serving: 257 calories, 9 g fat, 1 g saturated fat, 82 mg cholesterol, 9 g carbohydrates, 34 g protein, 2,068 mg sodium, 0 g fiber