Lemongrass Glaze for Chicken

Maito's Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 1 teaspoon canola oil
• 3 stalks lemongrass , finely minced, white part only
• ½ tablespoon gingerroot , minced
• ½ large shallot , minced
• ¼ cup white wine
• ½ lemon, juice and zest of
• 1 cup chicken broth
• 1 ½ tablespoons sugar
• ½ tablespoon Smart Balance butter spread or ½ tablespoon butter
• salt and black pepper

Directions:

1. In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
2. Deglaze vegetables with the wine; reduce by about 80 percent.
3. Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
4. Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
5. Serve over chicken that has been baked or barbecued. Enjoy!

Reviews

[2Bleu]

This was our first time using lemongrass. It's very difficult to find. We made this to specs, sugar included. After tasting we decided to omit the salt and felt it needed to be sweeter, so we added the black pepper and 2 tbsp of honey. It was too thick for the food processor so we strained it in a cheesecloth. We poured it over baked chicken breasts and also on some carrots which gave them a delicious flavor as well. The lemongrass flavor is strong, but once strained, it mellows out to perfection. Maito, thanks so much for sharing this recipe and giving us the chance to try a new ingredient. ~2Bleu

[KLBoyle]

Very tasty! It was a tad sweet for my liking but will just cut down on the sugar a bit next time. I served it over boneless/skinless chicken breasts and it was great. Thanks for another fantastic recipe Maito!

[MarraMamba]

loved this. I used it on boneless chicken thighs, delicious!!!