Lemongrass Chicken

Submitted by Dancer

"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.""

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 1⁄4 lbs boneless skinless chicken breasts
• 1 1⁄2 tablespoons honey
• 3 tablespoons fish sauce or 3 tablespoons soy sauce
• 2 tablespoons minced fresh lemongrass (about 1-2 stalks)
• 1 1⁄2 tablespoons canola oil
• 3 garlic cloves, minced
• 1 large onion, thinly sliced (about 2 cups)
• 3 tablespoons fresh cilantro (for garnish) (optional) or 3 tablespoons mint, chopped (for garnish) (optional)

directions

1. Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
2. Cut these strips into 2-inch pieces.
3. Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
4. Let marinate for 5 to 10 minutes.
5. Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
6. What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
7. Mince the core finely: You'll need about 2 tablespoons.
8. Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
9. Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
10. Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
11. Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
12. Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
13. Sprinkle the chicken with the cilantro, if desired, and serve at once.

Reviews

[Peter Pan]

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.

 

[Saeriu]

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!

 

[whtbxrmom]

My family was divided on this recipe. Half liked it, half did not. I made it using the fish sauce option.

 

[Iddy Bitty]

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.

 

[COOKGIRl]

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