Lemongrass Chicken
Elevate your dinner with Lemongrass Chicken, a quick recipe bursting with zesty Southeast Asian flavors and aromas.
Servings: 4 people
Calories: 276kcal
Equipment
- 1 saute pan or gill
Ingredients
- 1.5 tablespoon lemongrass paste
- 1 tablespoon jalapeno ¼" diced
- ¼ cup white onion chopped
- 1 tablespoon ginger peeled and chopped
- ¼ cup olive oil
- ¼ cup chili sauce Thai chili
- 1 tablespoon fish sauce
- 1 teaspoon ground turmeric
- 1 pound chicken strips
Instructions
- Add all ingredients to the food processor and pulse for 5-second intervals for 1 minute. Scrape down the sides as needed. Consistency is a chunky paste.
- Marinate chicken for 4 to 6 hours. Once marinated, remove any extra marinade.
- In a heated skillet, add two tablespoons of cooking oil.
- Add your marinated chicken strips. Cook on each side for 4-6 minutes. (depending on the thickness of your chicken)
- Cook chicken to 165 degrees.
Video
Notes
- Don’t skip removing excess marinade—too much moisture prevents browning.
- Want deeper flavor? Marinate the chicken overnight.
- A cast-iron skillet works wonders for getting those beautiful golden edges.
- Slice the chicken thinner for faster cooking and extra crispiness.
- This chicken grills beautifully and gets an incredible smoky char.
Nutrition
Serving: 4g | Calories: 276kcal | Carbohydrates: 6g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 715mg | Potassium: 553mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg