Prep 10 mins
Cook 25 mins
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.
- 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
- 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!
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.
loved this. I used it on boneless chicken thighs, delicious!!!
I prepared this simple and delicious sauce and drizzled it over a freshly steamed combo of asparagus, broccoli, carrots and cauliflower. It was served with an Asian-inspired omelet and sticky rice. I used lemongrass puree instead of fresh lemongrass. Fresh lemongrass and I have ongoing issues. Made for the FYC tag game. Thank you!