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LEMONGRASS CHICKEN

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
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.