Lemongrass Chicken
Chicken tenders marinated in lemongrass, soy sauce, garlic and shallots.
Servings: 3
Ingredients
- 2 shallots chopped.
- 4 cloves garlic chopped plus 1 tbsp for sauté-ing later.
- 2½ pound chicken tenderloin or bone in chicken thighs.
- 1½ tsp salt
- 1 tsp pepper
- 4 tbsp minced lemongrass divided in half. Use ½ for the marinade and ½ for sauté.
- 2 tbsp sugar
- ¼ cup low sodium soy sauce
- ½ tbsp chili garlic sauce
- ¼ tsp fish sauce
- 1 tsp lemon juice
- 4 tbsp vegetable oil
- ½ cup chicken broth
Instructions
Instructions for the chicken marinade:
- Sprinkle the chicken tenderloin with a generous amount of salt and gently rub the salt into the chicken to clean the chicken. Rinse the salt off with warm water then pat the chicken dry using paper towels.
- Place the dry pieces of chicken tenderloin in another bowl.
- Gather up the chopped shallots, garlic, salt, pepper, lemongrass, sugar, soy sauce, chili garlic sauce, fish sauce and lemon juice.
- In a separate bowl, combine the chopped shallots and garlic, salt, pepper, lemongrass, sugar, soy sauce, chili garlic sauce, fish sauce and lemon juice. Mix well.
- Pour the marinade onto the chicken tenderloin. Mix well to make sure all the chicken tenderloin pieces are covered in the marinade.
- Place plastic wrap over the bowl and place the bowl in the fridge for at least 1 hour. Overnight if possible.
Instructions for cooking the marinated chicken:
- Place vegetable oil in a pan and let oil heat up.
- Add the remaining chopped garlic and minced lemongrass to the oil and sauté for 2 minutes.
- Add the chicken tenderloin into the pan to sear. If you have a small pan, you will need to sear in batches until all the chicken are seared.
- When all the pieces have been seared, place all the pieces of chicken tenderloin back into the pan. Turn the heat on low. Add ½ cup of chicken broth, and let it simmer with the lid on until the chicken is cooked through. Approximately 1 hour, then enjoy!!!
