LEMONGRASS CHICKEN
Steps:
- Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight.
- Preheat a grill to 425 degrees F.
- Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through.
VIETNAMESE GRILLED LEMONGRASS CHICKEN
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Provided by LUCHAPROV
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
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, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g
LEMONGRASS CHICKEN
It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.
Provided by Mrs. Ching
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
- Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g
LEMONGRASS CHICKEN
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."
Provided by Dancer
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
LEMON GRASS CHICKEN
This recipe is from a great cookbook, Quick and Easy Thai. Also included in the Zaar World Tour 2005 swap, Asia.
Provided by lauralie41
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If using the long lemon grass stems, cut in half across the middle to make four short stems for a total of eight stems.
- Coarsely chop chicken in a food processor and add egg white. Process to make a smooth paste. Add carrot, chile, chives, cilantro, salt and pepper and process to mix.
- Place mixture in refrigerator to chill, about 15 minutes. When chilled, divide mixture into eight equal portions. Using your hands, shape the portions around the lemon grass stems. The lemon grass stem will be the "skewer" for the chicken mixture.
- Preheat broiler to medium hot, brush skewers with oil and broil approximately 4-6 minutes. Turn them occasionally until golden brown and cooked thru. These skewers can also be grilled over medium hot coals.
- Garnish with cilantro and slices of lemon (optional) and serve immediately.
Nutrition Facts : Calories 169.9, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 70.9, Carbohydrate 2.6, Fiber 0.6, Sugar 1.4, Protein 16.4
CHICKEN WITH LEMONGRASS
The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice.
Provided by - Carla -
Categories Chicken
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
- Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
- Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
- Remove smashed Lemongrass.
- Add the coconut milk and simmer, stirring, until sauce it thickened.
- Serve over Asian noodles or steamed white rice.
- Garnish with sprinkled chopped nuts and the freshly chopped cilantro.
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ROASTED LEMONGRASS CHICKEN THIGHS - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (17)Total Time 2 hrsCategory Chicken And PoultryCalories 333 per serving
- In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
- Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.
- Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Thai basil, if desired.
VIETNAMESE LEMONGRASS CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (36)Estimated Reading Time 7 minsServings 8Total Time 1 hr
- Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
- Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
- Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
- Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
POUNDED LEMONGRASS CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (15)Estimated Reading Time 1 minServings 4Total Time 50 mins
- Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a resealable plastic bag. Add lemongrass mixture; chill at least 30 minutes.
- Heat oil in a large skillet over medium-high. Remove chicken from marinade, scraping off excess, and cook until golden brown, 6–8 minutes; turn and cook until cooked through, about 2 minutes longer.
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