spinner
Food & Wine
© Stephanie Foley

Tell Us What You Think

Lemongrass Chicken

Average Rating

 From 5 ratings.

User Reviews

rating meloniebeth

This dish is on our regular rotation of menus. I don't think it's saucy enough as written, so I double the amount of caramel. I've also used the lemongrass paste a couple of times with good results.

rating birdieoc
A great recipe. My first time using lemongrass. In the future will keep it large and smash it so as to take out before eating. Loved the flavor of this dish. Can't wait to try it on thighs as directed. I used white meat. Maybe stuff it in lettuce leaves also. Delish.
rating sewapel

Read all 5 reviews

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Lemongrass Chicken

  • fast FAST
  • healthy HEALTHY
ACTIVE TIME: 30 MIN
SERVES: 4

Chef Way The Banhs marinate the chicken in a mixture of curry and fish sauce for up to 2 hours before stir-frying.

Easy Way A five-minute marinade allows the curry flavor to develop quickly.

ingredients
  • 2 tablespoons Asian fish sauce
  • 3 garlic cloves, crushed
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons plus 1 1/2 teaspoons sugar
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  • 3 tablespoons water
  • 3 tablespoons canola oil
  • 2 fresh lemongrass stalks, tender inner white bulbs only, minced
  • 1 large shallot, thinly sliced
  • 3 serrano chiles, seeded and minced
  • 5 cilantro sprigs
  • Steamed rice, for serving
directions
  1. In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar. Add the chicken to coat.
  2. In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a very small heatproof bowl.
  3. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemon­grass, shallot and chiles and stir-fry until fragrant, about 1 minute. Add the chicken and caramel and stir-fry over moderate heat until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Transfer to a bowl and top with the cilantro. Serve with rice.
WINE

Monsoon's Pairing Advice Lightly chilled Beaujolais.

F&W Pick Bright, raspberry-rich 2005 Château de Pizay Morgon.



Recipe by Eric Banh and Sophie Banh
From Simple, Tasty Vietnamese Cooking
This recipe originally appeared in October, 2007.