Fragrant Grilled Lemongrass (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 skinless, boneless chicken thighs (or chicken breasts for less fat)
02 -
2 tablespoons chopped lemongrass (use the soft inner stalk)
03 -
4 minced garlic cloves
04 -
2 tablespoons soy sauce (or fish sauce for non-vegetarians)
05 -
1 tablespoon of lime juice (squeezed fresh)
06 -
1 teaspoon chili flakes (for heat, optional)
07 -
1 tablespoon light brown sugar
08 -
1 teaspoon turmeric powder (for a touch of flavor and color)
09 -
1 tablespoon vegetable oil (to coat the chicken)
10 -
1 tablespoon soy sauce
→ Cooking Ingredients
11 -
2 tablespoons oil (for frying)
12 -
1 red bell pepper, cut into thin strips (optional, for texture)
13 -
1 sliced medium onion
14 -
A sprinkle of chopped fresh cilantro (for topping)
15 -
Lime wedges (as a garnish)
16 -
1 teaspoon sesame oil (optional for deeper flavor)
→ Serving Suggestions
17 -
Cooked jasmine or white rice
18 -
A side salad or fresh veggies (if desired)
# Instructions:
01 -
Take a medium bowl, and mix together the lemongrass, garlic, soy sauce, fish sauce if you're using it, brown sugar, turmeric, lime juice, chili flakes (if you like spice), and vegetable oil. Keep stirring until the sugar fully dissolves and the ingredients look blended.
02 -
Place your chicken pieces in a shallow container or a plastic bag that seals. Pour the marinade over them, making sure they're all coated well. Seal or cover, then keep the chicken in the fridge for at least an hour or overnight if you want maximum flavor.
03 -
While the chicken's soaking up all the flavor, slice your red bell pepper into strips, and finely chop the onion. Get your lime wedges and cilantro ready to use later.
04 -
Pour some oil into a big pan or a wok, letting it heat on medium-high. Add the onions and bell peppers, and cook for about 3 minutes. Once they soften and have a little bit of browning, take them out and set aside.
05 -
Using the same pan, add a bit more oil if necessary. Lay down the marinated chicken and cook over medium-high heat for 4 to 5 minutes per side. You're looking for golden-brown outside and a fully cooked inside (165°F or 74°C).
06 -
Take the chicken out of the pan once it's done, and let it sit for five minutes. This step lets the juices stay inside, keeping your chicken juicy.
07 -
Cut the rested chicken into thin slices or smaller chunks. Toss the cooked onions and peppers back into your pan, stir them with the cut chicken, and add a splash of sesame oil if you'd like an extra flavor kick.
08 -
Put the chicken and veggies onto plates or a serving dish. Sprinkle some fresh cilantro on top, and serve alongside jasmine rice, lime wedges, or any side dish you'd like.
# Notes:
01 -
To get extra flavor inside the chicken, score it lightly with a knife before marinating.
02 -
For a crispier chicken, turn the heat up a little for the last couple minutes of cooking. Keep an eye out to avoid burning!
03 -
Swap tofu for chicken and use soy sauce instead of fish sauce to make this vegetarian.