Best Lemongrass Ginger Chicken Recipes

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER

Steps:

• 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
• 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
• 3. Preheat the oven to 300 degrees F.
• 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
• 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
• Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
• Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

GINGER-LEMONGRASS CHICKEN SKEWERS WITH SPICY PEANUT DIPPING SAUCE

Steps:

• Cut the pale yellow bottom portion off the lemongrass stalk and discard the green top. Trim about 3/4 inch from the root end, then peel off and discard the tough outer layers. You should end up with a stick of only the more tender inner layers, about 1/2 inch thick and 3 inches long. Finely mince the lemongrass, along with the ginger and garlic; the pieces should be no bigger than 1/16 inch. (You can do most of this in a food processor and finish with a little hand chopping.) Put the mixture in a medium bowl and stir in the scallions, the oil, 1 tablespoon of the lime juice, 2 teaspoons of the fish sauce, and 1/2 teaspoon of the honey.
• Slice the chicken into 1/3-inch-thick strips about 1 inch wide-slice across the grain and at an angle on breasts, and with the grain on thighs. You should have about 30 strips. Add to the bowl with the lemongrass mixture, stir to coat the chicken evenly, and refrigerate for about 30 minutes.
• To make the dipping sauce, put the peanut butter in a small bowl. Stir in enough warm water to make a thick sauce (about 1/4 cup, depending on the peanut butter), then add the vinegar, chile garlic sauce, and the remaining 2 teaspoons fish sauce, 1 1/2 teaspoons lime juice, and 1/4 teaspoon honey. Taste and adjust the saltiness, heat, or acidity to your liking; thin with more water if necessary.
• Prepare a medium-hot gas or charcoal grill or heat a large grill pan. Meanwhile, thread the chicken onto the skewers. Grill the chicken, flipping once, until just cooked through, 1 to 3 minutes per side. (Alternatively, you can cook the skewers under a broiler-about 8 minutes total-but they won't brown as well.)
• Serve with the dipping sauce.

STEAMED CHICKEN WITH LEMONGRASS AND GINGER

Steps:

• Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
• Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
• Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
• Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
• Thicken the stock with cornflour and season if necessary.
• To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER

Steps:

• Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized
• Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat
• Preheat the oven to 300 degrees F.
• Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender
• Serve, family style, with basmati rice, a green salad, and warm Indian breads
• Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.

JACKIE'S LEMONGRASS GINGER CHILE CHICKEN AND RICE

Steps:

• Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.
• Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.
• Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.
• (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)
• Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.
• Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.
• Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.
• Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.
• Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.

SPICY LEMONGRASS-GINGER CHICKEN

Steps:

• In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper. In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce, oyster sauce, chile paste, scallions, dried chiles and jalapeno; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve. SERVE WITH: Steamed jasmine rice.

THAI GRILLED CHICKEN WITH LEMONGRASS AND GINGER

Steps:

• Place garlic, ginger, lemongrass, cilantro root, sugar, pepper, and curry powder in a heavy mortar and pound to a coarse paste with a pestle. Work in the soy sauce and oil. If you don't have a mortar and pestle, combine these ingredients in a food processor and puree to a coarse paste.
• Rinse chicken quarters under cold running water, then blot them dry with paper towels. Make 3 deep slashes in each piece of chicken (this helps the chicken absorb the marinade and speeds up the cooking). Arrange chicken quarters in a nonreactive baking dish just large enough to hold them in a single layer. Spoon the marinade over the chicken, forcing it into the slits and turning pieces to coat well on both sides. Let the chicken marinate in the refrigerator for at least 4 hours or as long as overnight, turning the pieces several times so they marinate evenly. The longer the chicken marinates, the richer the flavor will be.
• Set up the grill for direct grilling and preheat it to medium.
• When ready to cook, brush and oil the grill grate. Drain chicken quarters and arrange them on the hot grate skin side down. Grill chicken until it is darkly browned on the outside and cooked through, 6 to 10 minutes per side. Start basting the chicken with oil after about 5 minutes. Watch for flare-ups; if they occur, move thicken to a cooler part of the grill.
• Transfer chicken to a platter or plates, and serve.

LEMONGRASS-GINGER CHICKEN

Steps:

• Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
• Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
• Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
• Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.

GINGER-LEMONGRASS CHICKEN KEBABS

Steps:

• In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemongrass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minute Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days.
• Prepare charcoal or gas grill. On skewers, thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 - 8 minute per side. Plate on serving platter and sprinkle with toasted sesame seeds.