Bhubaneswar, Jan 16: Lemongrass chicken with rice is a delicious and aromatic dish that combines the citrusy flavor of lemongrass with the savory taste of chicken. Here's a simple recipe for you to try:
For Lemongrass Marinade:
1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 stalks lemongrass, finely minced (use only the bottom white and light green parts)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon ground black pepper
2 tablespoons vegetable oil
1 onion, thinly sliced
Cooked jasmine rice for serving
Fresh cilantro and lime wedges for garnish (optional)
In a bowl, combine all the lemongrass marinade ingredients and mix well. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and stir-fry until they become translucent and slightly caramelized.
Add the marinated chicken to the skillet, spreading it out into an even layer. Allow it to cook without stirring for a few minutes until it starts to brown.
Stir-fry the chicken, continuing to cook until it is fully cooked and has a nice golden color. This usually takes about 8-10 minutes.
Once the chicken is cooked through, taste and adjust the seasoning if necessary. If you prefer a saucier dish, you can add a bit more soy sauce or fish sauce at this point.
Serve the lemongrass chicken over a bed of cooked jasmine rice. Garnish with fresh cilantro and lime wedges if desired.
Enjoy your flavorful lemongrass chicken with rice! You can customize this recipe by adding vegetables like bell peppers, broccoli, or snap peas during the stir-frying process for added color and nutrition.