Lemongrass Glaze For Chicken Recipes

Steps:

• In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
• Deglaze vegetables with the wine; reduce by about 80 percent.
• Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
• Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
• Serve over chicken that has been baked or barbecued. Enjoy!

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.

Steps:

• Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
• Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
• *Available at Asian markets and in some supermarkets.