Lemongrass chicken

By: Ben O'Donoghue
From: Ben's Meat Bible
Serves: 6
Photographer: Benito Martin

This is a family favourite at our house as it’s so quick and easy. We generally serve the chicken with steamed broccoli or similar brassicas when eating with the kids, but to jazz it up for adults I like to serve it with stir-fried shiitake mushrooms, spring onions and asparagus. If there’s any left-over marinated chicken, just pan-fry and eat in rice paper rolls.

Ingredients

Quantity	Ingredient
60ml	fish sauce
1 1/2 tablespoons	sugar
2	lemongrass stems, white part only, tough outer skin removed, finely diced
4	garlic cloves, finely diced
2	long red chillies, finely diced
500g	boneless, skinless chicken thighs, cut into bite-size pieces
60ml	vegetable oil
250ml	light coconut milk
1 1/2	onions, sliced into wedges
15g	chopped coriander, (cilantro), to serve
	steamed jasmine rice, to serve

Method

In a bowl, combine the fish sauce and sugar and mix until the sugar has dissolved. Add half the amount of lemongrass, garlic and chillies, then tip in all of the chicken. Use your hands to mix and coat the chicken, then cover and marinate in the refrigerator for 1 hour, or overnight for a better result.
Heat the oil in a large saucepan or wok and fry the remaining lemongrass, garlic and chilli over medium heat until fragrant and slightly brown. Turn the heat to high, add the chicken and brown for about 2 minutes on each side.
Add the coconut milk and the onions. Cover the pan with a lid and cook over medium heat for 5 minutes, or until the sauce has reduced by about half.
Transfer to a serving bowl, garnish with the coriander and serve with steamed jasmine rice.

Tags:: Ben; O'Donoghue; meat; bbq; carnivore; barbecue

Lemongrass chicken

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