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.
CHICKEN ON LEMONGRASS SKEWERS
Tangy lime and coriander chicken pieces on lemongrass skewers. Perfect for a summer bbq, but can also be grilled indoors. (prep time includes marinade time, so may change depending on how long chicken is marinated for)
Provided by Sarah
Categories Chicken Breast
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut approx 3cm (1.2in) from the lemongrass (not the hard white part, the other end). Finely chop.
- Combine chopped lemongrass, peanut oil, lime rind and coriander in a shallow non-reactive dish.
- Cut each chicken breast into 4, and thread onto lemongrass skewers. The lemongrass skewers may bend, if this happens carefully use a knife to cut a slit into the chicken - it should thread on easily now.
- Place skewers in with marinade and turn to fully coat.
- Cover and marinade for 3 hours or overnight.
- Cook skewers on lightly oiled bbq until chicken is browned and cooked through.
- Combine dressing ingredients in a screw top jar and shake to combine.
- Serve chicken skewers over rice (optional) and top with dressing.
Nutrition Facts : Calories 373, Fat 25.5, SaturatedFat 5.9, Cholesterol 92.8, Sodium 93.3, Carbohydrate 4.5, Fiber 0.3, Sugar 3.1, Protein 30.6
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
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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