Spicy Lemongrass Chicken

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Spicy Lemongrass Chicken

Yield 4 servings

Serve this flavorful chicken over white rice with a side salad or slaw with an Asian sesame dressing.

Ingredients

  • 1 small shallot, finely chopped
  • 3 Tablespoons finely chopped fresh lemongrass
  • 3 Tablespoons soy sauce
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons honey
  • 1 Tablespoon olive oil
  • 3 cloves garlic, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1 Tablespoon chili-garlic sauce
  • 4 boneless skinless chicken breasts (about 1½ pounds)
  • 1 Tablespoon olive oil
  • Cooked white rice, cilantro and lime, for serving

Instructions

In a large bowl, stir together shallot, lemongrass, soy sauce, lime juice, honey, 1 Tablespoon olive oil, garlic, ginger, and chili-garlic sauce; set aside.

Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4-inch thick.

Add chicken to marinade and turn to evenly coat. Marinate 30 minutes at room temperature or up to 24 hours in the refrigerator. Remove chicken from marinade, discard marinade.

In a 12-inch nonstick skillet, heat 1 Tablespoon olive oil over medium heat. Add chicken; cook 7 to 9 minutes, turning once, until juice of chicken is clear when the center of thickest part is cut (165°F) and outside is deep brown. Serve chicken over rice with cilantro and lime.

Notes

Tip:

To prepare lemongrass, remove outer tough deep green layers. Finely chop tender white section inner stalk of the lemongrass.