Saturday, July 1, 2017

Thai Lemongrass Chicken

When it rains, I am forced to forego grilling and cook indoors. That happened on Monday this week, which gave me a chance to try out this recipe from New Zealand cook Lei. To prepare the dish, I cooked it in a hot cast iron pan. It only takes a couple of minutes to cook and I served it over Basmati rice.  I garnished it with fresh basil right from Becky's garden. This recipe serves two.

2 boneless, skinless chicken breasts, cut into bite-size pieces
3 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons rice wine
1/2 teaspoon sugar
1/3 cup finely chopped lemongrass
1/4 cup peanut oil
1/2 cup shredded carrot
1/2 cup whole basil leaves


  1. Combine the first six ingredients and let them marinate for 20 minutes.
  2. Heat a cast iron pan to medium high heat. Add oil and marinated chicken. Stir fry for a couple of minutes until chicken is sizzling and slightly caramelized.
  3. Turn off heat. Add carrot and stir.
  4.  Garnish with whole basil leaves. Serve with Sriracha on the side.

Wine pairing: A well-chilled bottle of Sauvignon Blanc.

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