Lemongrass Chicken Breast
Lemongrass Chicken Breast. How to serve the lemongrass chicken. The lemongrass chicken can be a stand-alone meal. It is also ideal for serving with soup noodles.
Ingredients
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It’s 4 of skinless chicken breast fillets
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You need of grated zest 1 lime and huice
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It’s 1 of lemongrass stalk, trimmed and roughly chopped
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It’s 3 of garlic cloves, peeled and roughly chopped
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You need 2 cm of fresh ginger, peeled and roughly chopped
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It’s 1 of large red chilli, seeded
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You need 1 1/2 tbsp of fish sauce (can be replace with white wine vinegar)
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It’s 2 tbsp of oilve oil
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It’s of juice of 1/2 lime
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You need to taste of salt
Steps
- Start by marinating the chicken. In large bowl, mix the lime zest and juice, lemongrass, garlic, ginger, chili and fish sauce into a food processor. Blend until smooth paste..
- Rub the paste all over the chicken breast. Cling wrap and leave it in the refrigerator for 1-2 hours (I usually marinate it overnight).
- To start cooking. Heat up olive oil in a skillet or pan over medium heat..
- Add marinated chicken breast into hot pan. Season with salt and lime juice..
- Cook for 3-5 minutes on each sides until golden and cooked through. (depending on the thickness of your chicken).
- Once ready, remove and let it rest on a chopping board for 2 minutes. Serve with steamed white rice or you may also toss the lemongrass chicken with leafy salad and sprinkle with roasted walnuts or peanuts..
I substituted lemon rind as I didn't have lemongrass, and it worked very well.. I found this Vietnamese lemongrass chicken recipe on a recent copy of Food & Wine magazine-an article about Vietnamese recipes. I believe this is not the most authentic lemongrass chicken recipe around, but it worked out really well and I enjoyed it, especially the caramelized sweet taste of this dish. Cook the rice according to package directions. Meanwhile, in a large skillet with a lid, bring the coconut milk, fish sauce, lime juice, lemongrass and garlic to a boil over medium-high; reduce the poaching liquid to a simmer.
