Skillet Lemongrass Chicken

Recipe: Skillet Lemongrass Chicken

INGREDIENTS

• 1 pound boneless chicken thighs (about 1/2 inch thick)
• 1 stalk lemongrass, white part only, finely chopped (or 3 tablespoons lemongrass paste)
• 1 shallot, chopped 
• 3 garlic cloves, chopped (or 1 teaspoon garlic powder)
• 2 tablespoons brown sugar (or 2 tablespoons honey)
• 1/4 teaspoon ground black pepper
• 1 tablespoon fish sauce
• 1 1/2 tablespoons soy sauce 
• 2 tablespoons vegetable oil
• 1 cucumber, sliced (optional)

METHOD

1. Add lemongrass, garlic and shallot in a food processor and blend until smooth in texture. (you may use mortar and pestle for this step)

2. Combine mixture with sugar, fish sauce, soy sauce and black pepper.  Stir to mix well. Coat chicken thighs all over with the mixture, cover and marinate for at least 30 minutes. Or you may refrigerate overnight up to 24 hours for best flavor. 

3. Preheat skillet over medium high heat. Add cooking oil and chicken thighs. Pan fry for 3-4 minutes on each side, or until chicken turn golden brown or fully cooked.

4. Transfer to a serving dish. Serve warm with cucumber slices and steamed rice.

I like to drizzle sweet and sour dressing (or dipping sauce) over the skillet meat dish like this. This is totally optional. Instead, it can be substituted with freshly squeezed lime or lemon juice.

Sweet and Sour Dressing  

• 1 cup water 
• 3 tablespoons lime juice
• 2 teaspoons fish sauce
• 1-2 chili, deseed and coarsely chopped (or 1/4 teaspoon chili flakes)
• 2 garlic cloves, coarsely chopped
• 1 tablespoon sugar  

METHOD

Add all ingredients into a bowl, stir and mix well. Make sure sugar is fully dissolved in the dressing.