LEMONGRASS CHICKEN RECIPE RECIPES

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LEMONGRASS CHICKEN RECIPE - FOOD.COM



Lemongrass Chicken Recipe - Food.com image

Fresh lemongrass can be found at Asian markets, specialty greengrocers, and at many supermarkets. If unavailable use dried lemon grass (soak in hot water for 20 minutes). Or use 1 teaspoon grated lemon zest. Taken from Steven Raichlen's "Big Flavor Cookbook."

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs boneless skinless chicken breasts
1 1/2 tablespoons honey
3 tablespoons fish sauce or 3 tablespoons soy sauce
2 tablespoons minced fresh lemongrass (about 1-2 stalks)
1 1/2 tablespoons canola oil
3 garlic cloves, minced
1 large onion, thinly sliced (about 2 cups)
3 tablespoons fresh cilantro (for garnish) (optional) or 3 tablespoons mint, chopped (for garnish) (optional)

Steps:

  • Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
  • Cut these strips into 2-inch pieces.
  • Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
  • Let marinate for 5 to 10 minutes.
  • Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
  • What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
  • Mince the core finely: You'll need about 2 tablespoons.
  • Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
  • Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
  • Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
  • Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
  • Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
  • Sprinkle the chicken with the cilantro, if desired, and serve at once.

Nutrition Facts : Calories 257.5, FatContent 9, SaturatedFatContent 1.2, CholesterolContent 90.8, SodiumContent 1226.8, CarbohydrateContent 11.8, FiberContent 0.7, SugarContent 8.6, ProteinContent 31.4

VIETNAMESE GRILLED LEMONGRASS CHICKEN RECIPE | ALLRECIPES



Vietnamese Grilled Lemongrass Chicken Recipe | Allrecipes image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories     World Cuisine    Asian    Vietnamese

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1?½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

  • Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
  • Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
  • Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, CarbohydrateContent 3.9 g, CholesterolContent 105 mg, FatContent 19 g, FiberContent 0.1 g, ProteinContent 29 g, SaturatedFatContent 3.8 g, SodiumContent 338.9 mg, SugarContent 2.4 g

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