Turmeric Lemongrass Chicken (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
4 chicken thighs without bones and skin (swap with chicken breasts if you want something lighter)
02 -
2 tablespoons finely diced lemongrass (just use the soft inner portion)
03 -
4 garlic cloves, crushed small
04 -
2 tablespoons fish sauce (swap with soy sauce for non-meat eaters)
05 -
1 tablespoon brown sugar
06 -
1 tablespoon soy sauce
07 -
1 teaspoon turmeric powder
08 -
1 tablespoon fresh lime juice
09 -
1 teaspoon chili flakes (skip if you don't like heat)
10 -
1 tablespoon vegetable oil
→ For Cooking
11 -
2 tablespoons vegetable oil
12 -
1 medium onion, cut into thin strips
13 -
1 red bell pepper, sliced thin (skip if you want)
14 -
1 teaspoon sesame oil (skip if you want)
15 -
Chopped fresh cilantro for topping
16 -
Lime pieces for squeezing
→ For Serving
17 -
White or jasmine rice, steamed
18 -
Raw veggies or green salad (skip if you want)
# Instructions:
01 -
Mix the chopped lemongrass, crushed garlic, fish sauce, soy sauce, brown sugar, turmeric powder, lime juice, chili flakes (if you're using them), and vegetable oil in a bowl. Stir until the sugar's gone. Put your chicken in a bag or flat dish, cover with the mix, and make sure it's coated evenly. Stick it in the fridge for an hour at least, but leaving it overnight works better.
02 -
Cut your onion into thin slices and your red pepper into strips while the chicken sits. Get your cilantro chopped and cut some limes for serving. Grab a big pan or wok and heat up 2 tablespoons of oil on medium-high. Throw in the onion and pepper strips, cooking them for about 3 minutes till they're soft and browned a bit. Set them aside for now.
03 -
Using the same pan, add more oil if it looks dry. Drop in your marinated chicken and cook on medium-high heat for about 4-5 minutes on each side until it turns golden brown and it's done inside (should be 74°C). Take it off the heat and let it sit for 5 minutes so the juices stay in the meat.
04 -
After your chicken has rested, cut it into strips or chunks. Put your cooked onions and peppers back in the pan with the chicken and mix everything together. If you want, add a bit of sesame oil for extra flavor. Put the chicken mix on plates, sprinkle with cilantro. Serve with hot jasmine rice, lime pieces, and maybe some fresh veggies or a simple salad on the side.
# Notes:
01 -
To make the chicken even more tender, make small cuts in it before you add the marinade so the flavors can get deeper into the meat.
02 -
For a crunchier outside, turn up the heat a bit during the last 2 minutes of cooking, but watch it carefully so the sauce doesn't burn.