In this video, we make chicken with lemongrass and chili. The recipe, which is based on that of the excellent cookbook, “Vietnamese Home Cooking,” by Charles Phan, is from the Hawaiian chef and cookbook author Andrea Nguyen. The lemongrass and chili paste provide the pungent flavors in the marinade for the chicken, but the meat is cooked in a way that preserves its succulence. Ms. Nguyen’s recipe calls for boneless skinless chicken thighs, but we use chicken breast instead, which we cut into strips. And although the recipe has two parts, the chicken is cooked entirely in one skillet.#lemongrass , #chicken , #minicooking
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