Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemongrass Chicken Recipe
    Lost? Site Map

    Lemongrass Chicken

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Brookelynne26's Note:

    From Vietnamese Home Cooking by Charles Phan

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Roasted Chile Paste

    Lemongrass Chicken

    Directions:

    1. 1
      Make the Chile Paste: Combine the peppercorns and annatto seeds in a spice grinder (or use a mortar and pestle) and grind coarsely. Set aside.
    2. 2
      In a small saucepan, combine the shallots and oil over medium heat and cook, stirring frequently, for about 6 minutes, until the shallots are light gold. Add the garlic and cook, stirring frequently, for about 4 minutes longer, until the garlic and shallot are lightly browned.
    3. 3
      Stir in the red pepper flakes and the peppercorn-annatto mixture, mixing well. Add the wine, sugar, and soy sauce and continue cooking, stirring, for 1 minute longer. Remove from the heat and let cool completely. This will make a lot more than you will need for making the Lemongrass Chicken. Store the remainder in an airtight container in the refrigerator.
    4. 4
      Lemongrass Chicken: In a small bowl, whisk together fish sauce, stock, and sugar until the sugar has dissolved. Set aside.
    5. 5
      Heat a wok over high heat until hot; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact. Add 1 tablespoon oil and heat until shimmering but not smoking. Add the chicken and cook, turning occasionally, for 3 to 4 minutes, until lightly browned on both sides.
    6. 6
      Remove chicken from wok.
    7. 7
      Return wok to heat and add 1 tablespoon oil. Add the onion and cook, stirring occasionally, for about 2 minutes, just until softened. Add the garlic, lemongrass, and jalapeño chile and cook for 30 seconds longer. Add the wine and deglaze the pan, stirring to dislodge any browned bits.
    8. 8
      Add the chicken back to the wok. Add the fish sauce mixture, chile paste, and scallions to the pan and continue cooking for 1 minute more, until the scallions have softened slightly and the chicken is cooked through.
    9. 9
      Transfer to a serving dish and garnish with the peanuts. Serve immediately.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lemongrass Chicken

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 874.9
     
    Calories from Fat 503
    57%
    Total Fat 55.9 g
    86%
    Saturated Fat 8.8 g
    44%
    Cholesterol 73.0 mg
    24%
    Sodium 1418.6 mg
    59%
    Total Carbohydrate 77.8 g
    25%
    Dietary Fiber 28.7 g
    114%
    Sugars 19.4 g
    77%
    Protein 40.4 g
    80%

    The following items or measurements are not included:

    szechuan peppercorns

    annatto seeds

    bean paste

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites