Lemongrass Honey Glaze Recipes

HERB CRUSTED CHICKEN PAILLARD WITH HONEY-LEMONGRASS GLAZE CARROT AND POTATO SPAGHETTI

Provided by Ming Tsai

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 21

Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti image

Steps:

Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes aside.
In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.
In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.
PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.

Ingredients

6 (6-ounce) chicken breasts skin-on (2 for leftovers)
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
Canola oil to cook
Canola oil to cook
6 lemon grass stalks, finely minced, white part only
1 tablespoon minced ginger
1 large shallot, minced
1/2 cup Riesling or Gewurztraminer wine
Juice and zest of 1 lemon
2 cups chicken stock
2 tablespoons lychee honey
1 tablespoon butter
Salt and black pepper to taste
2 large carrots, peeled, cut into spirals with a turning slicer
1 large potato, peeled, cut into spirals with a turning slicer
1/2 teaspoon ground cumin
2 tablespoons butter
Salt to taste

HONEY-LEMON GLAZE

Make and share this Honey-Lemon Glaze recipe from Food.com.

Provided by Shirl J 831

Categories Sauces

Time 5m

Yield 1/2 cup

Number Of Ingredients 4

Honey-Lemon Glaze image

Steps:

Combine all ingredients and mix well.

Nutrition Facts : Calories 1069.8, Fat 0.2, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 276.6, Fiber 0.4, Sugar 270.3, Protein 0.3

Ingredients

1 cup icing sugar
1/2 teaspoon minced lemon zest
1 tablespoon honey
1 tablespoon lemon juice

LEMONGRASS GLAZE FOR CHICKEN

This is really good over barbecued chicken breasts. Feel free to try it with other types of poultry, or whatever sounds good to you. Adapted from a Ming Tsai recipe. Times are estimates.

Provided by Maito

Categories Asian

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

Lemongrass Glaze for Chicken image

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!

Nutrition Facts : Calories 129, Fat 5.3, SaturatedFat 1, Sodium 406.6, Carbohydrate 12.8, Fiber 0.1, Sugar 10.4, Protein 2.6

Ingredients

1 teaspoon canola oil
3 stalks lemongrass, finely minced, white part only
1/2 tablespoon gingerroot, minced
1/2 large shallot, minced
1/4 cup white wine
1/2 lemon, juice and zest of
1 cup chicken broth
1 1/2 tablespoons sugar
1/2 tablespoon Smart Balance butter spread or 1/2 tablespoon butter
salt and black pepper

PERFECT HONEY-BALSAMIC GLAZE

Usable in so many dishes, this glaze goes great on chicken, fish, even pizza. Store in an airtight container in the refrigerator.

Provided by Gatekeeper85

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 4

Number Of Ingredients 5

Perfect Honey-Balsamic Glaze image

Steps:

Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 24 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.7 g, Sodium 113.9 mg, Sugar 22 g

Ingredients

2 cups balsamic vinegar
1 tablespoon honey, or more to taste
4 small cloves garlic, crushed
1 pinch rosemary
1 pinch garlic salt