By Dancer^ on October 23, 1999
"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.""
Serving Size: 1 (211 g)
Servings Per Recipe: 4
"I give the first star for a healthy dish (122 calories). The second star for clarity, step by step clear instruction. The third star for listing substitutions (I used grated lemon zest and reduced sodium soy sauce). The last 2 stars for the superb taste. Thanks for sharing a wonderful recipe."
"We don't have a wok but I still wanted to try this great recipe! I use whole chicken breasts and mixed the rest of the ingredients together and used them like a marinade. It was quite delicious! As a marinade, this recipe is a close, home-made version of the terriaki flavor of McCormicks grill seasonings. Our house will be making this agian! Thanks for the recipe!"
"This is a very common Vietnamese dish. It's easy, quick, and a go-to meal with very basic ingredients. If you don't have honey, use sugar. If you don't have fish sauce, use soy sauce. However, you have to have lemongrass. Very easy and delicious. Thanks."
"Easy to follow directions and very tasty. I didn't bother to cut up the chicken but rather left the chicken thighs whole. And I basted the chicken for a good hour and half for added flavor. The little bit of honey in the marinade carmelized the onions nicely, although be careful not to burn. I cheated and used 1 tablespoon of store bought fresh lemongrass in a squeeze tube. I would not recommend substituting lemon juice for lemongrass, the two are entirely different flavors. Opted to use just a little bit of fish sauce with the soy sauce. Served with jasmine rice and fried tofu with peanut sauce. Will be making again soon and trying the alternate mint leaves' garnish. This reminds me of something we order at the Vietnamese restaurant but better and less greasy. *Update* this is really good subbing firm tofu for the chicken. 01-09-08"
"Very good chicken which we served with Thai Noodle Salad recipe#96585 for a wonderful quck-to-make summer supper. The only change I made was using parsley instead of the cilantro without any problems -- next time I'll use the cilantro through. Thanks for sharing!"