This lemongrass chicken dish is so quick and easy that you can whip it up for your everyday dinners without breaking a sweat. But let me warn you, once you experience the heavenly aroma and deliciousness of this dish, you’ll find yourself wanting to make it again and again. 😋
Life, oh life! It’s a perplexing puzzle, isn’t it? We find ourselves contemplating the meaning of it all, only to be interrupted by the all-consuming question: What on earth am I going to eat today?
Food, my friend, is the real deal. It’s the fuel that keeps us going, the flavor that tickles our taste buds, and the secret ingredient that adds a dash of joy to our existence. So, let’s put on our culinary hats and embark on a fun-filled and tasty adventure!
Pan Fried Lemongrass Chicken
🌿 About Lemongrass
Amidst the chaos and confusion, let’s take a moment to appreciate the wonders of lemongrass. A herb with a fragrance so fresh and vibrant that it can awaken your sleepy taste buds and put a spring in your step. It’s like a mini vacation for your nose!
But wait, there’s more! Lemongrass is also known for its ability to calm an upset stomach and alleviate indigestion. Talk about a multi-talented ingredient!
🍳 Ingredients
- Lemongrass: While fresh lemongrass is undeniably the most desirable option, it can often be hard to come by. But you can easily find the chopped lemongrass in the frozen section of most Asian shops. it’s also super affordable, costing only about $2 for a package that can be used multiple times.
- Chicken thigh: Chicken thighs are the ideal choice for this recipe because they stay moist and juicy, without overcooking like chicken breast. Cutting chicken thighs into small cubes adds convenience for easy eating. However, it’s important to keep in mind that cooking times may vary when preparing them in this way.
- Basil: Basil adds an additional layer of flavor to this dish, particularly complementing the carrot beautifully. However, if you can’t find basil, it can be considered an optional ingredient.
🔪 Instructions
1, Marinating the chicken: Combine all the sauce ingredients and marinate the chicken for half an hour.
2, Pan-frying the chicken: Preheat a non-stick pan over medium heat. Add oil and the marinated chicken, pan-fry until it sizzles and is slightly caramelized. Set aside the cooked chicken.
3, Cooking the carrot: Add the carrot to the remaining oil and sauce in the pan. Stir-fry until the carrot softens, then add the basil leaves.
4, Serving: Slice the chicken thighs, and serve them with the cooked carrot and basil, along with a side of rice. Enjoy your delicious meal!
📍 Lemongrass Chicken Recipe Tips
- Ensuring the chicken is thoroughly cooked is vital. You can place the lid on the pan for 5 minutes during the frying process or use the fork test to verify they are cooked through.
- To avoid burning the lemongrass before the chicken is fully cooked, maintain a medium heat. This allows the chicken to release some juice, preventing the lemongrass from burning.
- Cook the carrot after the chicken so that it can absorb the delicious oil and chicken sauce, ensuring nothing goes to waste. However, if you prefer, you can also serve raw carrots as a refreshing side salad. The choice is yours!
🔎 FAQs
Q: What do you eat with lemongrass chicken?
A: Serve it with rice for a classic combination, or opt for a keto-friendly dish without the carbs.
Q: Where can I find lemongrass?
A: While fresh lemongrass is the most desirable option, it can often be hard to come by. But you can easily find the chopped lemongrass in the frozen section of most Asian shops.
Q: Can I use other vegetables in this recipe?
A: Certainly! While the recipe suggests carrots, you can experiment with other vegetables such as bell peppers, cucumber, or broccoli. Add them during the cooking process based on their cooking time to ensure they are cooked to your desired tenderness.
Chicken dishes you might also like
- Quick Chicken Stir Fry chicken thigh and onion stir-fry
- Pan Fried White Pepper Chicken juicy and tasty
- Chicken And Mushroom Stir Fry A quick and tasty meal that’s ready in just 10 minutes
Life may throw us curveballs and philosophical problems, but in the end, it’s the simple joys that keep us going. Feed your body well, and who knows, your soul might join the feast!
So, what are you waiting for? Let’s get cooking and enjoy the deliciousness!
Lemongrass Chicken thighs
Ingredients
- 500 g boneless chicken thigh
- 1/2 cup shredded carrot
- 1/2 cup basil leaves (optional)
- 1/3 cup chopped lemongrass
- 1/4 cup oil
- 3 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 tablespoon rice wine
- 1/2 tablespoon sugar
- 1 teaspoon garlic mince
Instructions
- Marinating the chicken: Create a marinade by combining soy sauce, fish sauce, rice wine, minced garlic, lemongrass, and sugar. Let the chicken soak up the flavours by marinating for half an hour.
- Pan-frying the chicken: Preheat a non-stick pan over medium heat. Add oil, the marinated chicken, and pan-fry until it sizzles and is slightly caramelised. Set aside the cooked chicken.
- Cooking the carrot: Add the carrot to the remaining oil and sauce in the pan. Stir-fry until the carrot softens, then add the basil leaves.
- Serving: Slice the chicken thighs, and serve them with the cooked carrot and basil, along with a side of rice. Enjoy your delicious meal!
Recipe Notes:
- Chicken thigh: Chicken thighs are the ideal choice for this recipe because they stay moist and juicy, without overcooking like chicken breast. Cutting chicken thighs into small cubes adds convenience for easy eating. However, it’s important to keep in mind that cooking times may vary when preparing them in this way.
- Basil: Basil adds an additional layer of flavour to this dish, particularly complementing the carrot beautifully. However, if you can’t find basil, it can be considered an optional ingredient.
- Ensuring the chicken is thoroughly cooked is vital. You can place the lid on the pan for 5 minutes during the frying process or use the fork test to verify they are cooked through.
- To avoid burning the lemongrass before the chicken is fully cooked, maintain a medium heat. This allows the chicken to release some juice, preventing the lemongrass from burning.
- Cook the carrot after the chicken so that it can absorb the delicious oil and chicken sauce, ensuring nothing goes to waste. However, if you prefer, you can also serve raw carrot as a refreshing side salad. The choice is yours!
Nutrition Information:
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