What does Lemongrass Chicken taste like?

Lemongrass chicken is tangy, spicy and slightly sweet with depth of flavor from fish sauce, garlic and shallots. It's refreshing and light.

Can Lemongrass Chicken be made ahead?

Yes, make this ahead and refrigerate for up to 4 days, or freeze for later.

How to serve Lemongrass Chicken?

Serve over rice, rice noodles or for a low-carb option, serve in lettuce wraps or with cauliflower rice.

Can this be made with tofu?

Yes, use firm tofu, and crumble it, blotting it well first.

Lemongrass Chicken

Name: Lemongrass Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 1-2 tablespoons oil – peanut, coconut or wok oil.; 2 fat shallots, thinly sliced; 6 garlic cloves, roughly chopped; 1/4 cup lemongrass, finely chopped (see notes); 4-5 dried thai chilies (or dried arbol chilies) or 1/2 teaspoon of chili flakes; 1 lb ground chicken or ground turkey (or substitute finely minced chicken breast, ground beef, ground lamb, or crumbled tofu, or other plant-based options- see notes); 1/2 teaspoon salt; 1 teaspoon Chinese 5-Spice; 1 teaspoon cracked pepper; 1 bell red or yellow bell pepper (or sub other quick cooking veggie); 2 baby bok choy, about 2 cups, sliced (or sub other quick cooking green or veggie); 3 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon honey; 1/4 cup mint leaves or thai basil; Lime wedges

Description

Here’s a quick and easy recipe for Lemongrass Chicken that comes together in under 20 minutes, a flavorful Vietnamese- inspired dinner, perfect for busy weeknights.

Ingredients

Units Scale

1–2 tablespoons oil – peanut, coconut or wok oil.
2 fat shallots, thinly sliced
6 garlic cloves, roughly chopped
1/4 cup lemongrass, finely chopped (see notes)
4–5 dried thai chilies (or dried arbol chilies) or 1/2 teaspoon of chili flakes
1 lb ground chicken or ground turkey (or substitute finely minced chicken breast, ground beef, ground lamb, or crumbled tofu, or other plant-based options- see notes)
1/2 teaspoon salt
1 teaspoon Chinese 5-Spice
1 teaspoon cracked pepper
1 bell red or yellow bell pepper (or sub other quick cooking veggie)
2 baby bok choy, about 2 cups, sliced (or sub other quick cooking green or veggie)
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon honey
1/4 cup mint leaves or thai basil
Lime wedges

Serve with jasmine rice.

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Instructions

Set rice to cook if using.

In an extra-large skillet, heat oil over medium-heat heat. Once hot, add shallots, stir fry until tender, about 2-3 minutes. Add garlic, lemongrass and dried chilies, stir-frying until fragrant. Scoop this all into a bowl and set aside.

In the same pan add a splash of oil, increase heat to high, add ground chicken and season with salt and pepper, breaking it apart with a spatula and browning just a bit. Add five spice, bell peppers and bok chok, lower heat, and stir fry until bell peppers are just tender, about 3 minutes.

Add fish sauce, lime juice and honey mixture, along with cooked shallots/garlic/ lemongrass ( removing the thai chilies).

Taste and adjust flavors- to taste.

Add fresh herbs and serve!

Notes

I love purchasing frozen chopped lemongrass from the Asain Market and having it on hand in the freezer or quick easy dinners. Lemongrass paste also is also a timesaving option.

If using fresh lemongrass, use the tender white root end (3 inches), chop it as finely as humanly possible and mash it a bit to release the oils. It takes a little muscle. 🙂

If making this with beef or lamb, I would drain off the fat.

If making with plant-based meat, leave out the salt and fish sauce and sub soy sauce – starting off lightly ( 1-2 tablespoons, adding more to taste. )

Nutrition

Serving Size: 1 cup without rice.
Calories: 327
Sugar: 7.8 g
Sodium: 849.8 mg
Fat: 12.9 g
Saturated Fat: 3.1 g
Carbohydrates: 20 g
Fiber: 2.2 g
Protein: 21.9 g
Cholesterol: 96.3 mg