Best Lemongrass Glaze For Chicken Recipes

LEMONGRASS GLAZE FOR CHICKEN

Lemongrass Glaze for Chicken image

This is really good over barbecued chicken breasts. Feel free to try it with other types of poultry, or whatever sounds good to you. Adapted from a Ming Tsai recipe. Times are estimates.

Provided by Maito

Categories Asian

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
3 stalks lemongrass, finely minced, white part only
1/2 tablespoon gingerroot, minced
1/2 large shallot, minced
1/4 cup white wine
1/2 lemon, juice and zest of
1 cup chicken broth
1 1/2 tablespoons sugar
1/2 tablespoon Smart Balance butter spread or 1/2 tablespoon butter
salt and black pepper

Steps:

In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
Deglaze vegetables with the wine; reduce by about 80 percent.
Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
Serve over chicken that has been baked or barbecued. Enjoy!

Nutrition Facts : Calories 129, Fat 5.3, SaturatedFat 1, Sodium 406.6, Carbohydrate 12.8, Fiber 0.1, Sugar 10.4, Protein 2.6

LEMONGRASS CHICKEN

Lemongrass Chicken image

It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.

Provided by Mrs. Ching

Categories World Cuisine Recipes Asian

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ pounds chicken thighs, cut into thin strips
3 tablespoons fish sauce, or more to taste
1 ½ tablespoons honey
2 tablespoons vegetable oil
1 ½ red bell peppers, cut into strips
¼ cup chopped lemongrass
¼ cup grated fresh ginger root
4 cloves garlic, chopped
⅓ cup chopped green onions
¼ cup chicken broth
1 tablespoon white sugar
½ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste

Steps:

Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g

CHICKEN IN LEMONGRASS SAUCE

Chicken in Lemongrass Sauce image

Categories Bean Chicken Poultry Vegetable Stir-Fry Dinner Fall Summer Party Lemongrass Bon Appétit Dairy Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

12 ounces green Chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces
2 tablespoons peanut oil
1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 medium onion, sliced
4 garlic cloves, minced
1/3 cup minced lemongrass*
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup chicken stock or canned low-salt chicken broth
2 tablespoons spicy oyster sauce*

Steps:

Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
*Available at Asian markets and in some supermarkets.