Grilled Lemongrass Chicken With Red Quinoa And Vegetables Recipes

Steps:

• Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Combine all ingredients in a large bowl.
• To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
• Combine marinade and meat (or vegetables) then toss.
• You can either place it in a zip lock bag or just use a bowl with cling wrap.
• Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
• Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).
• Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
• Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.

Steps:

• Trim lemongrass to 5 inches from base; remove and discard bad outer leaves; cut remaining lemongrass into 1/2-inch lengths. In a food processor, process lemongrass to a hairlike texture. Place in a bowl; add remaining ingredients except chicken.
• Remove tenderloins (small piece of meat attached to each breast) from chicken. Pound breasts to 1/8 inch thick; add, with tenderloins, to marinade, turning to coat. Marinate, refrigerated, 30 minutes to 8 hours.
• Brush a grill or grill pan with oil; heat until medium hot. Grill chicken until cooked through and juices run clear when pierced, 3 to 4 minutes on each side. Serve.

Steps:

• Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
• Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

Steps:

• Rinse quinoa well. Put into saucepan add 1 3/4 cups of water, chicken stock cube. Cover bring to boil than lower the heat and cook for 20 minute.
• Turn off the heat and keep covered for another 10 minute.
• In a large saute pan heat olive oil until hot than add onion, carrot, zucchini, garlic cook for about 5 minute Add corn and pea cook for 1min. Turn off the heat and set a side.
• In large bowl mix quinoa and veggies together. Add grilled, sliced chicken breast.
• You can serve it hot or cold.