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Lemongrass Chicken

by practicewithdanielle
Top down view of lemongrass chicken on a plate next to greens

Cooking from other countries has obviously expanded my repertoire with different ingredients but I realized I’ve also been a lot more meat than I’m used to.

Though I’m not a vegetarian I certainly don’t love to cook meat at home. It’s gross and raw and I don’t like to touch it!

But I saw this recipe in my Vietnamese Home Cooking book and I couldn’t stop thinking about it.

Top down view of lemongrass chicken on a plate next to greens

So I sucked it up. I touched the chicken. I cut the chicken. I cooked the chicken. And I never looked back.

I’m so glad I decided to make this one because WOW the flavor hits you in the face. I amped up the chili paste in my version because I made my own and I need more of it in my life.

Lemongrass is one of those ingredients you won’t find in every grocery store – but it’s worth buying it when you can find it.

Close up picture of lemongrass chicken on a plate next to greens

Worst case scenario, you can usually find it in those over-priced plastic claws next to the herbs. The good thing is, you don’t need much to make the flavor stand out and the stalks freeze really well.

Serve this with rice or your favorite green veggie and make yourself Lemongrass Chicken any night of the week. It takes about 30 minutes from start to finish and that’s even including the 5 minutes you spend trying not to touch the raw chicken as much as possible.

Top down view of lemongrass chicken on a plate next to greens

Lemongrass Chicken 

(start making 30 minutes before you want Lemongrass Chicken)

2 Tbsp fish sauce
2 Tbsp water or stock
Pinch of sugar
3 Tbsp canola oil (or another flavorless oil)
1 lb skinless chicken break and/or thighs
1 medium red onion, thinly sliced
2 cloves garlic, minced
1 stalk lemongrass, chopped*
1 jalapeno
2 Tbsp rice wine
2 Tbsp roasted chile paste
2 scallions, trimmed into 1-inch pieces
1 Tbsp chopped peanuts (garnish)

*How to chop lemongrass: Cut the bottom end and woody stems off the top. Peel the outer layer off so you get to the soft part of the stalk inside. Cut very thin rings and chop the rings into smaller pieces. You want these to be very small but no need to get these pieces minced like garlic.

In a small bowl, whisk together fish sauce, stock/water, and sugar.

Cut your chicken into 1-inch pieces and get your oil hot on the stove in a wok or large pan. You want this shimmering but not smoking. Add your chicken and cook for about 4 minutes, flipping halfway through so you get it browned on both sides.

Add your sliced red onion and cook for another 2 minutes. Add your garlic, lemongrass, and jalapeno. Cook for another minute or so until fragrant.

Add your rice wine to deglaze the pan, then add the fish sauce mixture and chile paste. Then add your scallions, cook for one more minute (or until your chicken is fully cooked) and you’re done!

Lemongrass Chicken in less than 30 minutes – top with peanuts and more scallions if you like.

 

Danielle

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