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. 😀
Cooking Tips for Perfect Lemongrass Chicken
To make the best lemongrass chicken, start by selecting fresh lemongrass. Look for stalks that are firm and have a vibrant green color. If you can, use the bottom portion of the stalk, as it has the most flavor. When preparing the lemongrass, peel away the tough outer layers and finely chop the tender inner portion. Marinating the chicken is crucial; aim for at least an hour, but longer is better. A marinade with soy sauce, fish sauce, garlic, and a touch of sugar balances the savory and aromatic elements. For cooking, consider using a grill or a cast-iron skillet to get a nice sear on your chicken. This step locks in flavor and gives the dish a beautiful color. If grilling, make sure to preheat the grill to medium-high heat and avoid overcrowding the grill grates. This ensures even cooking and prevents steaming. Lastly, let the chicken rest for a few minutes after cooking. This allows the juices to redistribute, keeping the meat tender and juicy.
Serving Suggestions and Pairings
Lemongrass chicken is versatile and can be served in various ways. A popular choice is to serve it over jasmine rice or coconut rice for a fragrant and filling meal. The rice absorbs the flavors of the chicken and marinade, creating a delicious combination. For a colorful plate, consider adding a side of stir-fried vegetables like bell peppers, snap peas, or bok choy. These veggies bring a crunchy texture and complement the dish well. If you prefer a lighter option, serving the chicken in lettuce wraps can be refreshing. Just take some fresh lettuce leaves, add sliced lemongrass chicken, and top it with fresh herbs like cilantro or mint. A drizzle of lime juice adds an extra zing. For drinks, iced tea or a light beer pairs nicely, balancing the rich flavors of the dish. If you have leftovers, consider turning them into a salad the next day, tossing the chicken with mixed greens, carrots, and a tangy vinaigrette for a quick and delicious lunch.
Frequently Asked Questions
What can I substitute for lemongrass?
If you can’t find lemongrass, you can use lime zest combined with a bit of ginger for a similar citrusy aroma. Another option is to use lemon zest and a splash of lime juice.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep it moist.
Can I make this dish ahead of time?
Yes, marinating the chicken ahead of time is a great idea. You can marinate it the night before and cook it the next day, which will enhance the flavors even more.
What sides go well with lemongrass chicken?
Lemongrass chicken pairs nicely with steamed jasmine rice or a fresh green salad. You can also serve it with some stir-fried vegetables for a complete meal.
What are common mistakes to avoid?
One common mistake is not marinating the chicken long enough, which can lead to bland flavors. Also, avoid cooking at too high of a temperature, as this can burn the outside before the chicken is fully cooked.
Lemongrass Chicken
Ingredients
- 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
Sauce Mixture
- 2 tablespoons fish sauce
- 1 ½ tablespoons sugar
- ½ cup water
Instructions
- 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.
Notes
Nutrition
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