May 30, 2019

Lemongrass Chicken

Lemongrass Chicken is big on taste yet takes less than a 1/2 hour to make…from start to finish. Keep this recipe in your back pocket for nights when you’re short on time but don’t want to compromise on flavor.

Jump to Recipe

Cook Chicken w Garlic and Onions

Slice chicken into strips and add in a single layer to the pan. Then add garlic and onion. Once chicken is partially cooked (it begins to turn color on the one-side), turn chicken pieces using tongs.

Add Spices and Broth to Chicken

add seasoning to chicken including turmeric and lemongrass

Add lemongrass (can easily substitute lemon zest if lemongrass isn’t readily available) and remainder of ingredients. (Read “NOTE” section below for description on how to cut lemongrass.)

continue cooking chicken until sauce thickens

Stir and continue cooking until sauce slightly thickens and the chicken is cooked through. The turmeric is what turns this dish a beautiful yellow.

Lemongrass Chicken

Season with salt and pepper. Serve over rice and garnish with chopped cilantro.

Print Recipe

LEMONGRASS CHICKEN

Prep Time20

Cook Time10

Total Time30

Course: dinner

Cuisine: Asian, vietnamese

Keyword: chicken, fish sauce, lemongrass, Onions, tumeric

Servings: 4 servings

Author: GFchow @ gfchow.com

Ingredients

2 tablespoons peanut oil
1 1/2 pounds skinless boneless chicken breast halves pat dry and cut crosswise into 1/2-inch-wide strips
1 medium onion sliced
4 garlic cloves minced
1/3 cup minced lemongrass* or 2 tablespoons lemon zest.
3 tablespoons Thai fish sauce
1-2 tablespoons sugar start with 1 tbsp. and taste for sweetness before adding second tbsp.
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup chicken stock or canned low-salt chicken broth
kosher salt and freshly ground pepper to taste
Garnish with chopped cilantro optional

Instructions

Heat oil in heavy large skillet over high heat.
Add chicken in a single layer to the pan.
Then add onion and garlic on top of chicken and cook until chicken is partially cooked (color of chicken starts to change and turn white-ish), about 4 minutes.
Add lemongrass (or lemon zest) and remaining ingredients; stir 2 minutes.
Simmer until sauce thickens and chicken is cooked through, about 4 minutes longer.
Season with salt and pepper.
Garnish with chopped cilantro, if desired.

Notes

*Lemongrass: If using lemongrass, use a sharp knife and cut off the dry thick bottom end of the stalk and 1/3 of the skinny, papery top. Peel off the tough layers, as you would peel a scallion, to get to the pale, more tender inner core. Then slice the lemongrass lengthwise to get two halves. Using the flat side of your knife, give the cut sides of the lemongrass a good whack or two to bruise it. This releases the oils in the stalk that provide the lemongrass flavor. Then thinly chop each half.

The recipe calls for lemongrass but I’ve discovered that substituting lemon zest, when need be, is a great alternative. So if your market doesn’t sell lemongrass, don’t sweat it!

I serve this dish with white rice but you can serve it over your favorite vegetable (spinach, broccoli, green beans, etc) or rice noodles.

This chicken dish runs sweet. Decrease the sugar amount, if desired.

When working with raw chicken always use a separate cutting board and be sure to wash it and the counter thoroughly. I have a dedicated cutting board for chicken.

This recipe is from Epicurious.com and modified by me for gluten free eating.

If you like this recipe, you may also like these other GFchow recipes. Coconut Curry Chicken with Spinach, Mushrooms and Pine Nuts, Crab Pasta with Spicy Lemon Oil, and Blistered Green Beans.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.