VIETNAMESE LEMONGRASS CHICKEN
This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.
Provided by Ali
Time 1h
Number Of Ingredients 9
Steps:
- Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
- Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
- Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
- Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
- Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
ROASTED LEMONGRASS CHICKEN WITH SWEET LIME SAUCE
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 onion, garlic, galangal/ginger, and chili.
- Set chicken pieces in a roaster or flat baking pan, and rub these herbs all over the skin, all sides. Sprinkle lightly with salt and pepper.
- Cover and leave in the refrigerator at least 1/2 hour or up to six hours to marinate.
- Preheat oven to 350. While the oven is warming up, combine fish sauce, soy sauce, brown sugar, and coconut milk. Stir together until sugar is dissolved.
- Drizzle this over chicken, turning to saturate. Try to get as many of the herbs on the skin of chicken as possible.
- Add 1/4 cup water to the roaster/pan in and around the chicken.
- Cover and set in the middle of your oven to bake 45 minutes.
- Remove cover and continue roasting 20 minutes until chicken turns golden-brown (whole chicken will take longer).
- Top with slices of fresh lime and chili, if desired, or just serve as is.
- Accompany with plenty of Thai jasmine rice and the sweet lime sauce (below) on the side.
- While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.
- Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
- Add cornstarch and water mixture. Stir until sauce thickens. Serve with the roasted chicken and enjoy!
Nutrition Facts : Calories 758 kcal, Carbohydrate 80 g, Cholesterol 105 mg, Fiber 6 g, Protein 43 g, SaturatedFat 18 g, Sodium 2464 mg, Fat 33 g, ServingSize 4 pieces (serves 4), UnsaturatedFat 12 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.
CHICKEN WITH LEMONGRASS & COCONUT
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
- Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium
CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO
Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
- Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
- Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.
Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium
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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ROASTED LEMONGRASS CHICKEN THIGHS - THE WOKS OF LIFE
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- In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
- Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.
- Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Thai basil, if desired.
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