Lemongrass Chicken Breast. Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a resealable. Heat a wok or large skillet over medium-high heat; swirl in oil.

In a food processor, combine the lemongrass with the shallots, garlic, chile and fish sauce and pulse to a coarse paste. Set the chicken breasts on a plate, skin side down. Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. You can cook Lemongrass Chicken Breast using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lemongrass Chicken Breast

Prepare 4 of skinless chicken breast fillets.
Prepare of grated zest 1 lime and huice.
You need 1 of lemongrass stalk, trimmed and roughly chopped.
You need 3 of garlic cloves, peeled and roughly chopped.
You need 2 cm of fresh ginger, peeled and roughly chopped.
You need 1 of large red chilli, seeded.
You need 1 1/2 tbsp of fish sauce (can be replace with white wine vinegar).
It's 2 tbsp of oilve oil.
Prepare of juice of 1/2 lime.
Prepare to taste of salt.

Lemongrass Chicken is divine just with a hot side of rice, zoodles or cauliflower rice and some stir fried or fresh veggies. It would also be delicious in a wrap, or on top of a salad. You can also make a Lemongrass Chicken Stir Fry by slicing your chicken before you marinate it. The marinade of lemongrass chicken recipe is suitable for any cuts of chicken.

Lemongrass Chicken Breast instructions

Start by marinating the chicken. In large bowl, mix the lime zest and juice, lemongrass, garlic, ginger, chili and fish sauce into a food processor. Blend until smooth paste..
Rub the paste all over the chicken breast. Cling wrap and leave it in the refrigerator for 1-2 hours (I usually marinate it overnight).
To start cooking. Heat up olive oil in a skillet or pan over medium heat..
Add marinated chicken breast into hot pan. Season with salt and lime juice..
Cook for 3-5 minutes on each sides until golden and cooked through. (depending on the thickness of your chicken).
Once ready, remove and let it rest on a chopping board for 2 minutes. Serve with steamed white rice or you may also toss the lemongrass chicken with leafy salad and sprinkle with roasted walnuts or peanuts..

Chicken thigh is the most common cut of chicken used in this recipe because it is juicier and more tender than chicken breast meat. It is best to leave the skin on because it will become crispy after pan-frying over low to medium heat. This spicy-lemongrass-marinated-chicken combination was so utterly simple and perfect. In addition to the lemongrass, the marinade is also packed with garlic, citrus, and chili peppers. I poured half of the lemongrass marinade over some chicken thighs and put it away for a couple of hours, allowing all those flavors to come together.