Lemongrass chicken is a dish that I have been longing to try for a long time. My family always order this dish whenever we eat at a Vietnamese Pho restaurant. They usually use and cook whole boneless chicken thigh or breast and just sliced them before serving. Lemongrass chicken is also quite popular in the Philippines. It was served at a party I attended when I visited home three years ago. The difference is that they stuff the whole chicken with a bundle of lemongrass and roast it. It was really tasty and delicious, a recipe that I would definitely try in the future. I like this recipe of lemongrass chicken because it uses bite sized chicken thighs/breasts, making them more manageable and easier to cook. This dish is so good, so flavorful and very aromatic. Try it and I am pretty sure you will like it. 😀
- 1 ½ lbs skinless, boneless chicken thighs or breasts, cut into bite-sized pieces
- ¼ cup minced lemongrass, fresh or frozen (thawed)
- 2 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- 1 ½ tablespoons sugar
- ½ cup water
- In a bowl, combine salt and sugar. Add chicken pieces and stir to coat. Set aside.
- In another bowl, combine ingredients for the sauce; mix well. Set aside.
- Heat the oil in a pan or skillet over medium high heat. Add the minced ginger and sauté for 1 minute or until browned. Add the minced lemongrass and give it a few stirs then add the garlic and sauté until lightly browned.
- Add the marinated chicken, stir and cook until the chicken is no longer pink, about 8 minutes. Add the oyster sauce; stir to combine.
- Pour the sauce mixture over the chicken, stir and let simmer for 10 minutes or until the liquid has evaporated.
- Serve with steamed rice.
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