This meal just became Mike and I's favorite recipe.
I stumbled across it when I was looking up how to use up a bit of lemongrass after making a peanut sauce for spring rolls (recipe to come!). I searched "Lemongrass Chicken" and this recipe is what popped up - best random Google search ever.
The trick to this dish is the lemongrass. You might have to go to your local Asian grocer to find it, but trust me, it's worth the trip. I had never cooked with lemongrass before, but it's very easy. It's a pungent herb that looks like, well, grass, and smells like - you guessed it, lemon. Though you can use the entire stalk, for this recipe you peel off the hard outer layers and mince only the inner bulb.
I love cooking with new ingredients and trust me, even if you're not a fan, it's worth breaking out of your shell and trying your hand with lemongrass. This was an awesome dinner for a lazy night in, but would even be an impressive meal for a handful of guests.
Ingredients:
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil (I used sesame oil)
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok (or just a pan) over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.