Recipe

Lemongrass Chicken Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 4 months, 2 weeks ago "In the mood for Asian cuisine? Inspired by trips to India and Thailand, this lemongrass chicken with green beans not only tastes delicious but has health benefits too! It calls for six cloves of garlic (don't worry, it serves six), which scientists ... More Prep:30m Cook:20m Servings:6	Valinkenmor
	thai colorful spicy

Does this look good? Yeah! / Nope

Fans

sitbynelli

momo_55gra

kerrielou

reviews

justjakesm

sandygales

Ingredients

2 dried red chiles (or 1 1/2 teaspoons crushed red pepper), seeds removed

4 stalks lemongrass, ends trimmed, tough outer stalks removed, and cut into 1/2-inch pieces

6 cloves garlic

1 1/2 cups light coconut milk

2 1/2 tablespoons Thai fish sauce

1 tablespoons sugar

1 1/2 teaspoons salt

1 1/2 pounds boneless skinless chicken breast

1 1/2 pounds green beans, cut in half on the diagonal

3 tablespoons olive oil

1 1/2 medium red onions, thinly sliced

1 1/2 medium red bell peppers, thinly sliced

2 tablespoons rice wine

1 cup chopped fresh basil leaves

Directions

To make seasoning: With the machine running, drop the chiles, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside.

To make coconut sauce: In a medium bowl, combine all ingredients; set aside.

To prepare chicken: Place chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.

In a 3-quart casserole or a large skillet with a lid, bring 2 cups water to a boil. Add green beans and cook until crisp-tender, about 4 minutes; drain. Refresh under cold water; drain again.

Heat 1 1/2 tablespoons olive oil in the same pan over high heat until very hot. Add chicken and stir-fry until cooked through, about 3 minutes. Transfer chicken to a plate; drain excess fat.

In the same pan over medium-low heat, warm remaining 1 1/2 tablespoons oil. Add seasoning and cook, stirring, until fragrant, 1 1/2 to 2 minutes.

Increase heat to medium. Add onions and stir-fry 1 minute, then add bell peppers and rice wine; stir-fry 1 minute. Cover and cook until the vegetables are tender, 2 to 3 minutes. Increase heat to medium-high. Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer until the beans are tender, about 5 minutes.

Stir in basil and taste for seasoning; add more salt if necessary. Scoop chicken and vegetables into a bowl and serve with steamed rice if desired.

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Comments

sitbynellie 4 months, 2 weeks ago said:
Magic recipe! I have all the ingredients for it! I may well try this tomorrow!
Thanks Val!

sandygalesmith 4 months, 2 weeks ago said:
I think that I had this before some where BUT I can't remember where I had it at though.But it is very good though.

justjakesmom 4 months, 2 weeks ago said:
I've never bought lemongrass before although I'm sure I've eaten it w/o knowing it in Thai restaurants. Sounds delicious, Val. ;')

momo_55grandma 4 months, 2 weeks ago said:
Ill take the plate in the pHot Yummy lookin love lemon anything thanks high5

kerrielou 3 months, 1 week ago said:
Just made this. My husband can't stop going on about how great it is!

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Alterations

kerrielou 3 months, 1 week ago said:
i removed the chicken and vegetables at the end with a wire basket and then added a tablespoon or so of red curry paste to the remaining liquid which i reduced to make a sauce. This was EXCELLENT!!!

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