Serves 2
35 min
Simple, Aromatic Lemongrass Chicken
Recipe GLPR5c6d29b731bd9f
Tender chicken thighs are marinated in a fragrant blend of lemongrass, fish sauce, soy sauce, and rice wine, then quickly seared in a hot wok until caramelized. Fresh carrots and basil are tossed in at the end for brightness and crunch. A quick, aromatic Southeast Asian-inspired dish that comes together in under 30 minutes and serves beautifully over jasmine rice.
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Ingredients
500 g Boneless chicken thighs
1 tablespoon Fish sauce
3 tablespoons Soy sauce
2 tablespoons Rice wine
½ teaspoon Sugar
⅓ cup Fresh lemongrass, finely chopped
¼ cup Vegetable oil
½ cup Carrot, shredded
½ cup Fresh basil leaves
Directions
Cut the boneless chicken thighs into thin strips approximately 1/4 inch thick, slicing against the grain to ensure tenderness during cooking.
Prepare the lemongrass by removing the tough outer layers and trimming away the top. Use only the bottom 3 to 4 inches of the pale, tender stalk and mince it very finely until you have about 1/3 cup.
In a mixing bowl, combine the chicken strips with the fish sauce, soy sauce, rice wine, sugar, and minced lemongrass. Stir well to coat the chicken evenly, cover the bowl, and allow it to marinate at room temperature for 20 minutes.
Heat a wok or large skillet over high heat until just beginning to smoke. Add the oil and swirl the pan to distribute it evenly.
Add the marinated chicken in a single layer, working in two batches if necessary to avoid overcrowding. Let the chicken sit undisturbed for about 1 minute to develop a good sear, then stir-fry for another 2 to 3 minutes, stirring frequently, until the edges are caramelized and the internal temperature reaches 165 degrees Fahrenheit.
Remove from heat. Add the shredded carrot and torn basil leaves, tossing everything together gently. The residual heat will soften the carrot slightly while keeping it tender-crisp.
Serve immediately over steamed jasmine rice.
