Recipe by Maito
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.
Top Review by Baby Kato
I really enjoyed this tasty dish. I thought it was perfect, quick and easy to make with tremendous results. The sauce was amazing. The flavors were excellent, lemony, sweet, spicy and savory with lovely textures. I decided to leave the sauce as is and didn't puree. It added to the overall flavor. Served with Coconut Rice with Snap Peas and buttered carrots for a memorable meal. Thanks so much for sharing a recipe that I will make again.
- 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
Directions See How It's Made
- 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!