Lemongrass Chicken Recipe

Why You’ll Love This Lemongrass Chicken Recipe

If you’re looking for a dish that bursts with flavor and is surprisingly easy to prepare, you’ll love this Lemongrass Chicken recipe. The vibrant combination of lemongrass and spices elevates ordinary chicken into something extraordinary. It’s a one-pan wonder that saves you time on cleanup while delivering bold, aromatic flavors that impress. Plus, the dish is versatile—whether you want a quick weeknight dinner or a dish to wow guests, this recipe fits the bill. I promise, once you try it, you’ll find yourself coming back for more, enthusiastic to savor every last bite of this delightful meal.

Ingredients of Lemongrass Chicken

When you set out to make this delicious Lemongrass Chicken, it all starts with gathering the right ingredients. Trust me, having everything prepped and ready to go makes the cooking process so much more enjoyable. You’ll find that these ingredients not only bring a burst of flavor to the dish but also create a wonderful aroma that fills your kitchen—talk about a mood booster.

So, let’s plunge into what you’ll need to whip up this flavorful masterpiece.

Ingredients for Lemongrass Chicken:

• 1 tablespoon Szechuan peppercorns
• 1 tablespoon annatto seeds
• 1/2 cup finely chopped shallots
• 1/2 cup olive oil
• 1/4 cup finely minced garlic (about 8 cloves)
• 1/4 cup red pepper flakes
• 1/3 cup ground bean paste
• 2 tablespoons rice wine
• 2 tablespoons sugar
• 2 tablespoons light soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons chicken stock (or 2 tablespoons water)
• 1 pinch sugar
• 2 tablespoons olive oil (for cooking)
• 1 lb boneless skinless chicken (breast, thigh, or a mix)
• 1 cup thinly sliced red onion
• 2 teaspoons finely chopped garlic
• 1/4 cup finely minced lemongrass
• 1 red or green jalapeño chile, stemmed and thinly sliced
• 2 tablespoons rice wine (for cooking)
• 1 tablespoon roasted chili paste
• 2 scallions, trimmed and cut into 1-inch pieces
• 1 tablespoon finely chopped roasted peanuts (for garnish)

Now that you have your grocery list ready, let’s chat about a few considerations.

First, the lemongrass is key here. If you can find fresh lemongrass, go for it—just make sure to peel away the tough outer layers before chopping. If fresh isn’t available, the jarred version is a decent substitute, though it mightn’t pack quite the same punch.

And don’t skip the Szechuan peppercorns; they give a unique, tingling flavor that’s hard to replicate. Finally, if you’re sensitive to spice, feel free to adjust the amount of red pepper flakes and jalapeño to suit your taste. Cooking should be fun, not a test of endurance, right?

How to Make Lemongrass Chicken

Now that you’ve gathered all those fantastic ingredients, let’s plunge into making this scrumptious Lemongrass Chicken. First up, we need to create that oh-so-flavorful chile paste. Grab your 1 tablespoon of Szechuan peppercorns and 1 tablespoon of annatto seeds, tossing them into a spice grinder or mortar and pestle. Give them a good grind until they’re coarsely ground.

Meanwhile, in a small saucepan, heat 1/2 cup of olive oil over medium heat and add 1/2 cup of finely chopped shallots. Cook them for about 6 minutes, stirring frequently, until they’re a light golden color. Then, toss in 1/4 cup of finely minced garlic (that’s about 8 cloves for those keeping score at home) and keep stirring for another 4 minutes until both the garlic and shallots are lightly browned. The aroma? It’ll be heavenly, trust me.

Next, it’s time to ramp up the flavor. Stir in 1/4 cup of red pepper flakes and the ground peppercorn-annatto mixture, mixing everything well. Pour in 2 tablespoons of rice wine, 2 tablespoons of sugar, and 2 tablespoons each of light soy sauce and fish sauce. Let that simmer for just a minute longer before removing it from the heat to cool.

Now, don’t forget, you’re going to have more of this chile paste than you need, so save the leftovers in an airtight container for future culinary adventures.

Moving on to the star of the show: the chicken. In a small bowl, whisk together 2 tablespoons of fish sauce, 2 tablespoons of chicken stock (or water if you’re feeling adventurous), and a pinch of sugar until the sugar dissolves. Set that aside and heat up your wok over high heat. When it’s hot enough (you’ll know it’s ready when it looks matte and a drop of water evaporates upon contact), add 1 tablespoon of olive oil until it shimmers.

Toss in 1 lb of boneless skinless chicken (breast, thigh, or a mix—whatever tickles your fancy) and cook it for about 3 to 4 minutes, turning occasionally until it’s lightly browned. After that, remove the chicken and set it aside.

Back to the wok! Add another tablespoon of oil, then throw in 1 cup of thinly sliced red onion and sauté for about 2 minutes until softened. Follow that up with 2 teaspoons of finely chopped garlic, 1/4 cup of minced lemongrass, and 1 sliced jalapeño (red or green, your choice).

Cook that for about 30 seconds to let the flavors mingle, then deglaze the pan with 2 tablespoons of rice wine. Now, add the chicken back to the wok, along with the fish sauce mixture, that glorious chile paste you made earlier, and 2 chopped scallions.

Stir it all together for 1 more minute until everything is cooked through and smelling incredible. Finally, transfer your delicious creation to a serving dish and sprinkle with 1 tablespoon of finely chopped roasted peanuts for that perfect crunch. Serve immediately and revel in the compliments that will surely follow. Who knew cooking could be this rewarding?

Lemongrass Chicken Substitutions & Variations

While lemongrass chicken is a delightful dish as is, there are plenty of substitutions and variations you can explore to suit your taste or dietary needs.

If you can’t find lemongrass, try using lime zest or lemon zest for a citrusy kick. For a vegetarian option, replace the chicken with tofu or tempeh, and use vegetable stock instead of chicken stock.

You can also experiment with different proteins like shrimp or beef. If you prefer less heat, omit the jalapeño or reduce the red pepper flakes.

Each variation can bring a new twist to this flavorful dish!

Additional Tips & Notes

To enhance your lemongrass chicken experience, consider a few tips that can elevate your dish.

First, marinate the chicken overnight if you can; it really deepens the flavors. I also suggest using fresh lemongrass for a more vibrant taste.

If you like it spicy, add more jalapeños or a dash of chili oil. For added crunch, sprinkle more roasted peanuts on top before serving.

Finally, serve it with jasmine rice to soak up the delicious sauce. Trust me, these small tweaks can make a big difference, turning a good dish into a fantastic one!

Enjoy your cooking!