LEMONGRASS GLAZE FOR CHICKEN
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.
Provided by Maito
Categories Asian
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 129, Fat 5.3, SaturatedFat 1, Sodium 406.6, Carbohydrate 12.8, Fiber 0.1, Sugar 10.4, Protein 2.6
LEMONGRASS CHICKEN
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."
Provided by Dancer
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Cut these strips into 2-inch pieces.
- Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
- Let marinate for 5 to 10 minutes.
- Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
- What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
- Mince the core finely: You'll need about 2 tablespoons.
- Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
- Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
- 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.
- 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.
- Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
- Sprinkle the chicken with the cilantro, if desired, and serve at once.
LEMONGRASS CHICKEN
It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.
Provided by Mrs. Ching
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g
LEMONGRASS CHICKEN
Steps:
- Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight.
- Preheat a grill to 425 degrees F.
- Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through.
LEMONGRASS-GINGER CHICKEN
From our local/state paper and one of my favourite food columnist Marg Johnson. Have not included marinating time or 10 minutes.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
- Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
- Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
- Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.
Nutrition Facts : Calories 501.7, Fat 35.7, SaturatedFat 9, Cholesterol 157.9, Sodium 729.2, Carbohydrate 11.2, Fiber 1.6, Sugar 5.4, Protein 33.8
CHICKEN ROASTED WITH LEMONGRASS AND GARLIC
Categories Chicken Garlic Marinate Roast Sauté Dinner Hot Pepper Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
- Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
- Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
- *Available at Asian markets, specialty foods stores, and some supermarkets.
EASY LEMONGRASS CHICKEN
A recipe I found on About.com for Thailand and I am posting it for ZWT. Here is what is stated about the recipe: "Street cooking in Thailand is kept simple, with a minimal list of ingredients, and yet the food tastes so exquisite. You'll find the same to be true with this easy recipe for Thai lemongrass chicken. Don't be fooled by the simplicity of the ingredients - when they're put together what results is sooo delicious. This recipe is derived from my adventures talking to street cooks in Thailand and watching what they do - the only difference here is that the chicken is baked instead of grilled or stir-fried. I love to make this dish with quarter chicken pieces, but thighs and even plain old chicken breast (skin left on) works well. Note that Carnation evaporated milk is a common street ingredient in Thailand and is often used for curries. Although you can also use coconut milk, I have found the evaporated version far superior in this case. Wonderful with rice or even potatoes.."
Provided by diner524
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the purple onion and mix both in a bowl to create the marinade.
- Add the chili and sauces and stir again. Finally, add the Carnation milk and sugar. Stir everything together until sugar is dissolved.
- Place chicken pieces in a flat baking pan. Pour the lemongrass concoction over, turning chicken to saturate. Turn pieces skin-side down and set in refrigerator to marinate at least 15 minutes or up to 4 hours.
- Preheat oven to 350 degrees. Turn chicken pieces skin-side up and spoon a little more of the marinade from the pan over the surface of each piece. Set baking pan in the middle of your oven and bake 60-75 minutes, until chicken is golden-brown on the surface.
- Accompany with plenty of Thai jasmine rice on the side and ENJOY!
GRILLED LEMONGRASS CHICKEN
Fragrant lemongrass chicken grilled on a stick. Serve with vermicelli noodle salad.
Provided by Frankie
Categories World Cuisine Recipes Asian
Time 1h34m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194 calories, Carbohydrate 9.3 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 1.3 g, Sodium 346.6 mg, Sugar 4.2 g
CHICKEN WITH LEMONGRASS
The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice.
Provided by - Carla -
Categories Chicken
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
- Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
- Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
- Remove smashed Lemongrass.
- Add the coconut milk and simmer, stirring, until sauce it thickened.
- Serve over Asian noodles or steamed white rice.
- Garnish with sprinkled chopped nuts and the freshly chopped cilantro.
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