Lemongrass Chicken

Wok-seared chicken pieces coated in a concentrated, fragrant sauce. The lemongrass provides a sharp freshness that balances the saltiness of the soy sauce.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 334
• Protein: 33 g
• Carbs: 11 g
• Fat: 18 g

Ingredients

• 600 g White chicken ( cut into bite-sized pieces )
• 3 piece lemongrass ( hearts finely minced )
• 3 piece Garlic ( minced )
• 2 piece Shallot ( sliced )
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp White sugar
• 3 tbsp Peanut oil
• 1 piece Thai chili optional ( seeded and minced )
• 20 g Fresh ginger ( finely minced )

Instructions

1. Marinate the meat

   Mix the chicken pieces with soy sauce, fish sauce, and sugar. The meat should be glossy and soak up the flavors for 15 minutes.

2. Prepare the aromatics

   Remove the tough outer leaves of the lemongrass to keep only the tender heart. Finely mince it along with the ginger to avoid unpleasant fibers.

3. Sear the chicken

   Heat the oil in a wok or skillet. Sear the chicken over very high heat until well browned. The meat should color without boiling in its juice.

4. Reduce the sauce

   Add the lemongrass, ginger, garlic, and shallot. Cook until the sauce reduces and coats the meat in a glossy brown glaze.

Chef's tips

• Don't overcrowd the wok: if you have too much meat, sear it in two batches to maintain high heat.
• The sauce should be 'short': it must cling to the chicken, there shouldn't be a pool of liquid at the bottom.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.