- 12 ounces green Chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces
- 1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
- 1/3 cup minced lemongrass*
- 3 tablespoons Thai fish sauce (nam pla)*
- 2 teaspoons ground coriander
- 1/2 cup chicken stock or canned low-salt chicken broth
- 2 tablespoons spicy oyster sauce*
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
*Available at Asian markets and in some supermarkets.
- 1 ½ pounds chicken thighs, cut into thin strips
- 3 tablespoons fish sauce, or more to taste
- 1 ½ tablespoons honey
- 2 tablespoons vegetable oil
- 1 ½ red bell peppers, cut into strips
- ¼ cup chopped lemongrass
- ¼ cup grated fresh ginger root
- 4 cloves garlic, chopped
- ⅓ cup chopped green onions
- ¼ cup chicken broth
- 1 tablespoon white sugar
- ½ teaspoon red pepper flakes, or more to taste
- salt and ground black pepper to taste
Mix chicken, fish sauce, and honey together in a bowl cover with plastic wrap and refrigerate for at least 30 minutes.
Heat a wok or large skillet over medium-high heat swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture saute until chicken is no longer pink and the juices run clear, about 5 minutes.
Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.
If you’ve never cooked with lemongrass before, don’t be intimidated! It is easy to use and adds a complex slightly sweet, pungent, and lemony taste. This Lemongrass Chicken is tangy, the perfect combo of sweet and sour with hints of lemon and herbs. You can make it as spicy as you like with 1 teaspoon Asian chili sauce being very mild and going up from there.
Making my Vietnamese lemongrass chicken
First marinate your chicken thighs. Add all the ingredients for the marinade into a bowl. Mix and add the chicken thighs. Make sure the chicken is coated in the marinade. Marinate for 3 hours or overnight. I would highly recommend marinating overnight for the best flavor.
Preheat your oven to 400 degrees F. Next sear your chicken. Heat some oil in a pan over medium high heat. Sear chicken thighs, skin side down, for 1-2 minutes. Place chicken thighs on a baking sheet. Bake for 30-35 minutes until the internal temperature reaches 165 degrees F. Let chicken rest for 5 minutes before serving. Serve with rice, fresh vegetables, and a fried egg.
3. How to prepare the lemongrass chicken marinade
There is a long list of ingredients for the marinade. It looks complicated, but in fact, it is quite easy to prepare. All you need is to mix everything up and add the chicken to marinate. There are no special techniques involved.
Lemongrass &ndash the main ingredient
Lemongrass is the crucial ingredient of the lemongrass chicken recipe. It is widely available in South East Asia. If you are living in other countries, you can get it in most Asian grocery stores. Sometimes they may not have the fresh lemongrass, and you have to settle with the frozen one. Some of the frozen lemongrasses have been washed with the leafy part removed.
You need to chop the lemongrass finely (important!) so that the chicken meat can absorb the flavor. If you are making a large amount, use the blender to process the lemongrass into a powdery form to encourage the release of flavor.
Other ingredients for the Vietnamese lemongrass chicken marinade
Shallot, garlic, and ginger. Ginger and garlic impart the typical Asian flavor, which should not be omitted. Shallot is of less importance and can be left out since I also include the white part of the scallion. All these ingredients must be finely chopped or processed with a blender.
Ground white pepper. White pepper is far more common than black pepper in Asia. You may substitute it with black pepper as the difference is minimal.
Light soy sauce and fish sauce. I do not use salt to season the chicken. The light soy sauce and fish sauce are both salty, which is sufficient to provide the level of saltiness you want. The Vietnamese like to use a larger quantity of fish sauce, but the Chinese prefer using soy sauce. You can adjust the ratio between the fish sauce and the soy sauce. The reason for not using salt is because both sauces impart flavor in addition to the saltiness.
Lime juice. Lime juice provides the sourness to balance the sweetness of sugar. If lime is unavailable, you can use lemon as the substitute. Vinegar is not the best option because it lacks the tangy flavor.
Sugar and oil. There isn&rsquot any significant difference between white and brown sugar. If you want to enhance the flavor with honey, reduce the amount of sugar required. Sugar is necessary to caramelize the chicken during pan-frying. As for the oil, it helps to pull the marinade together.
For the marinade:
Place all ingredients, except for the chicken, in a bowl and mix until incorporated. Add the chicken breasts to the marinade, turn to coat, cover and refrigerate for 4-6 hours.
For the glaze:
Put achiote and lemon juice in small pot over low heat. Using fork, mash the paste. Slowly add in butter in small amounts at a time over medium heat. Set aside.
Take the chicken out of the marinade and pat dry.
Heat a well-seasoned grill or a heavy cast-iron skillet over medium-high heat.
Place the chicken on the grill or skillet and sear both sides until internal temp reaches 165 F. While cooking, baste chicken with the glaze.
What is Satay?
Satay, is deliciously yummy grilled food on a stick! For all the Thai food lovers in and around the Seattle area, I recommend a visit to the Asian restaurant, Wild Ginger for a feast extraordinaire, especially if you like satay.
Meat skewered onto a stick and grilled over hot charcoal coals is usually served with a dipping sauce and our spicy Thai peanut sauce is delightful with its complex flavors enhancing the grilled chicken.
When we lived in the Philippines their version of this popular street food could be found on any street corner. Satay is easy to make, it can be marinated overnight for maximum flavor and as the meat is in small chunks on a stick it grills up quickly.
- 3 tablespoons olive oil
- 3 finely shallots (chopped)
- 1-inch lemongrass (finely chopped)
- 3 garlic cloves (chopped)
- 1 cup white wine
- 2 inches of fresh ginger (grated or finely chopped)
- Juice of 1/2 lemon
- 2 tablespoons celery leaves (finely chopped)
- Salt (to taste)
In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt—add some if you need it.
Pour the sauce into a food processor and blitz it until it becomes a thick puree it should look a bit like a light-green mayo, as everything will emulsify.
- 300 gm chicken breasts
- 2 tablespoon onion powder
- black pepper as required
- 2 teaspoon rosemary
- 1 teaspoon corn starch
- 1 1/2 cup milk
- 3 tablespoon butter
- 2 tablespoon garlic powder
- salt as required
- 2 teaspoon thyme
- 3 tablespoon parsley
- 2 tablespoon water
- 1/2 teaspoon paprika
- 5 cloves garlic
How to make Creamy Herb Chicken
Step 1 Marinate the chicken
To begin with this delicious recipes, wash the chicken breast and cut them into four pieces. Once the chicken pieces are pat dry, marinate them with garlic powder, onion powder, salt, pepper, 1 tablespoon fresh parsley, rosemary, thyme. Keep them aside.
Step 2 Prepare the sauce
Take a pan and add in butter, once the butter starts melting add minced garlic, Sautee till the minced garlic turns golden. Next, add in the herbs thyme, rosemary, parsley toss for a minute and add milk. Reduce the flame and keep stirring, then add in a mix of cornstarch and water. You can adjust the consistency of the sauce as per your taste.
Step 3 Enjoy the dish!
Once the sauce starts to simmer, add in the chicken pieces and season the dish with salt and pepper. Garnish the way you like and serve hot!
Fermented mudfish, called prahok when smashed into a paste, is an extremely fragrant and pungent ingredient, used as a source of salt and flavor in all sorts of Cambodian dishes. My local Thai grocery was sold out of prahok, so I bought the whole small fish instead. If you find the pre-processed prahok paste instead of the whole-fish version, start with 1 teaspoon and adjust your other sources of salt accordingly. In New York, Bangkok Center Grocery usually carries several forms of fermented fish paste, along with the whole fish. Otherwise, you can purchase prahok paste online.
Holy basil, also known as tulsi, delivers a menthol-like tingling and cooling sensation, along with a slightly bitter earthiness. It's a great balancing flavor for the pungency of this dish, but it can be hard to find. Search local Thai or Cambodian grocery stores for it, if you have any in your area. If you can't get your hands on holy basil, substitute an equal volume of Thai basil. Thai basil contains more moisture, so expect to cook the kreung slightly longer, until the excess moisture has cooked off.