Thursday, June 17, 2010

Curried Lemongrass Chicken

The chicken marinade comes from Food & Wine Magazine. Their recipe calls for stir frying the chicken with a calorie rich caramel sauce. I can do without the excess sugar so I just went with the marinade portion of the recipe then stir fried the chicken with aromatics and vegetables. I served it over plain vermicelli noodles and topped it with left over Spicy Almond Dressing. The finished dish was very spicy. If you aren't into spice, omit the chili peppers where you see fit.


2 boneless, skinless chicken breast, cut into small cubes
2 tbsp fish sauce
3 cloves garlic, crushed
1 Thai chili pepper, cut in half & seeded
1 stalk of fresh or jarred lemongrass, cut in half and smashed (If using fresh, see here on how to prepare it. Follow directions on preparing for soup.)
1 tbsp mild curry powder
2 tbsp sucanat
1 tsp salt

1. Add everything, except chicken, to a shallow bowl and mix together well. Add chicken and toss to coat.

2. Marinate in the refrigerator for up to 2 hours.

Stir Fry:

splash of cooking oil
1 piece lemongrass, minced
1 green onion, sliced thin
1 Thai chili, seeded and sliced thin
1/2 red onion, minced
marinated chicken, marinade discarded
1/2 medium zucchini, sliced thin then cut into quarters
1/2 large red pepper, diced

1. Add oil to a wok and heat over medium-high heat.

2. Add lemongrass, green onion, chili and onion and stir fry for a couple minutes.

3. Add chicken and stir fry until all sides of chicken are no longer pink. Place lid over wok and let chicken cook for about 5 minutes.

4. Add zucchini and red peppers. Stir everything together. Place lid back on the wok and cook for another 5-8 minutes until chicken is cooked through. (Internal temperature should be at least 165 degrees.)

5. Pour contents of wok over cooked rice or noodles. Top with fresh cilantro.

This recipe was featured on the front page of Tasty Kitchen on July 16, 2010!


  1. Wait - you can buy jarred lemongrass? I've never seen that!

  2. Yup! I got mine at Save on Foods. It's Blue Dragon brand. Stalks are all trimmed and about 3 inches long and packed in water. Very handy.

  3. Yum, this looks super delicious! The way you made this makes it very tempting to try. Great photos on showing the steps!

    Just followed on you Twitter so I can get more of your recipes :)

  4. Looks easy and tasty - Congrats on your featured recipe status!!!

  5. Perfect blend of lemongrass and spicy… I only had jarred, sliced lemongrass and omitted the onion for a picky hubby, but overall easy to make and very flavorful!

  6. This is an excellent recipe. The flavors all come together really well. It is also very east to make!

  7. I finally managed to get ahold of some lemongrass, so I decided to make this, and I’m glad I did! The balance of flavors was spot-on and the lemongrass made everything so bright. YUMMY!

  8. I feel a little rebellious reviewing this one, because I was missing a key ingredient (the lemongrass), I followed the rest as is, and loved the flavor anyhow! I thought the brown sugar sweetness really made this dish, and will have to try it again when the commissary miraculously carries lemongrass! Thanks!


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