Lemongrass Chicken Wip

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Servings: 4 Difficulty: Advanced
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Thai-style savory and satisfying main that brings home-style flavor to your table
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This Thai main features Chicken. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Lemongrass Chicken Wip

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 59.8

Description

This Thai main features Chicken. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. cut into serving pieces --MARINADE-- 1/2 c Lemongrass; seenote 3 Scallion; finely minced -Green and white parts 1 tb Nuoc Mam; seenote 1 1/2 tb Vinegar; mild or rice 1 ts Salt 1/4 ts Black Pepper --
  2. STIR -
  3. FRY -- 2 tb Peanut Oil 2 sm Chili Peppers-small red -or green Thai peppers 2 ts Sugar 1/2 c Chicken Stock --GARNISHES-- Sections of banana blossom 1/2 c Bean Sprouts; rinsed 1 bn Chinese Chives; Onion chives -
  4. cut into 2" pieces 1/2 c Peanuts; chopped small 2 tb Or more; Fish Sauce -Nuoc Mam or Nam Pla seenote 2 tb Coriander leaves;chopped Notes: A.
  5. Lemongrass,
  6. Remove outer leaves of the lemongrass and bruise or smash the white end with the back of the knife or a wine bottle.
  7. slice the tender white part at the base of the stalk, discard the tops or save for your chicken stock.
  8. A cuisinart with a 1mm slicer will slice it just as well but sometimes smashing is good.
  9. B.
  10. Fish Sauce, Nuoc Mam or Nam Pla.
  11. A good brand name is "Tiparos" from Thailand.
  12. METHOD: Mix the chicken pieces with the lemongrass, scallions, vinegar, Nuoc Mam salt and pepper.
  13. Set aside for at least 30 minutes, overnite is better.
  14. If the lemongrass is
  15. cut too thick you will have to
  16. remove the slices of lemongrass before you put it in the wok, if it is
  17. cut very thin it will
  18. cook well enough to eat it.
  19. Heat the Wok,
  20. add the oil, when the oil is hot
  21. add the chiles and the chicken pieces,
  22. stir and
  23. cook for 3 or more minutes.
  24. Stir and cook over medium heat until chicken no longer looks pink.
  25. Season with sugar and green chiles or white pepper.
  26. Add the chicken stock, toss over high heat to reduce fluid, and to cook the chicken.
  27. Thicken if required.
  28. Serve in an oval shallow casserole.
  29. GARNISHES:
  30. Garnish with Nuoc Mam, Peanuts, quartered or sliced banana blossom, bean sprouts, powdered chile powder, sliced green chiles, and Coriander

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, lemon, lemongrass, main, stir frying, thai, title, wip, homemade, easy
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