As cooking fatigue sets in after 4 weeks of shelter in place, don't be tempted to reach for the high salt, high fat packaged instant noodles in the back of your cupboard. Try this flavorful skillet chicken dish that is great over hot rice, or sliced on top of a salad.
While the flavor profile is complex, the dish is really easy to make, especially if you buy the minced frozen lemongrass like I did (see photo below). Just mix the marinade in a bowl, pour it over the chicken to marinate overnight, and then pan fry the chicken the next day.
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| Minced frozen lemongrass |
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| Make marinade |
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| Pour over chicken and marinate overnight |
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| Pan fry |
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| Until browned on both sides |
Serve this lemongrass chicken garnished with green onions over some hot rice; and any leftovers can be chopped up and placed in a salad the next day!
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| Serve hot with rice |
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| Or serve cold in a salad |
Happy cooking everyone! And stay safe!
P.S. If you don't have chicken, this marinade is great for thick cut pork chops too! Same procedures, just different protein.
Yields 4 servings
Ingredients:
- 4 cloves garlic minced
- 2 T finely minced lemongrass
- 2 T fish sauce
- 2 T soy sauce
- 1 T sugar
- 2 T minced shallots or red onions (if using red onion, it’s about ¼ of a red onion)
- 8 Boneless skinless chicken thighs (about 2 lbs)
- 1 T oil
- 1 T chopped green onions for garnish
Procedures:
1. Mix the first 6 ingredients together in a bowl until combined to form the marinade.
2. Pour marinade over chicken in a zip lock bag, seal, and allow to marinate at least 2 hours; overnight in the fridge would be best.
3. Take chicken out of fridge and set at room temperature for 30 minutes prior to cooking so that the chicken will cook more evenly.
4. Heat oil under medium heat in a pan. Take chicken out of marinade and pan fry on both sides until deeply caramelized and cooked all the way through.
5. Garnish with chopped green onions if using, and serve hot over rice; or serve cold sliced on top of a salad.