Chicken with Lemon Grass

Lemongrass is the heart and soul of Vietnamese cooking, and once you smell it hitting a hot wok, you will understand why.

Chicken thigh pieces soak in chopped lemongrass and fish sauce, absorbing that citrusy, savory flavor before getting stir-fried at high heat with garlic, onions, and scallions.

A quick sauce of vinegar, ginger, fish sauce, and a pinch of sugar comes together at the end, giving the dish a sweet-sour-salty balance that is unmistakably Southeast Asian.

Red pepper flakes bring just enough heat to keep things interesting without overwhelming the fragrant lemongrass. Pile it over steamed rice and let the sauce do the talking.

Pro Tips

• Use only the tender inner stalk of the lemongrass: Peel away the tough outer layers and chop just the pale, soft bottom 3 to 4 inches. That is where all the flavor lives.
• Marinate at least an hour: The fish sauce and lemongrass need time to penetrate the chicken. Longer is better if you have the patience.
• Keep the wok smoking hot: High heat gives you that slightly charred, caramelized edge on the chicken that is impossible to replicate at lower temperatures.