Adapted from "Simple, Tasty Vietnamese Cooking" in Food & Wine Magazine, Oct 2007
2 T soy sauce
6 garlic cloves, minced
1 1/2 T curry powder
2 1/2 T sugar
1 package soy chicken, diced (I used Morningstar Farms soy chicken strips)
3 T water
2 lemongrass stalks, minced
1 shallot, sliced
3 chilies, seeded and minced
2 cups broccoli florets, steamed to tender crisp texture
1 scallion, finely sliced
In a small bowl whisk together the soy sauce, garlic, curry and 1/2 Tbs sugar. Then add the soy chicken to the sauce and toss to coat.
In a small pan mix the rest of the sugar with 1 Tbs of water and cook over high heat until the sugar dissolves. Cook until a deep amber caramel forms. Rmove from heat and stir in the rest of the water. Set this mixture aside in a bowl.
Heat a wok over high heat and coat with cooking spray. Add the lemongrass, shallot, and chilies. Stirfry for about a minute. Add the chicken (with the marinade), broccoli and caramel mixture to the wok and cook until heated through.
Top the dish with the sliced scallions and serve over steamed basmati rice or rice noodles.