VIETNAMESE LEMONGRASS CHICKEN
This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.
Provided by Ali
Time 1h
Number Of Ingredients 9
Steps:
- 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).
- Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
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.
BASIC LEMONGRASS MARINADE
This marinade is wonderful for any meat, but I use it on chicken then grill it. It's wonderful. The smell of the fish sauce is awful, but the end result is delicious.
Provided by L. Duch
Categories Asian
Time 10m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Process lemon grass, garlic and chili sauce until it turns into a fine paste.
- Combine paste and all other ingredients and mix well.
- Marinade is ready to use after sitting for about 1 minutes.
- Recipe yields enough marinade for 1-2 pounds of meat.
- You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
- Simply put in zip-lock bag and freeze until needed.
Nutrition Facts : Calories 501.3, Fat 40.9, SaturatedFat 6.4, Sodium 5420, Carbohydrate 30.5, Fiber 0.4, Sugar 27.1, Protein 6
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