Lemongrass Chicken

Photo by Kevin Marple

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4 servings

  • ¼ cup corn oil
  • 2 pounds chicken breast, sliced
  • 1 cup ¼-inch julienned yellow onions
  • ¼ cup minced lemongrass
  • 2 tablespoons minced garlic
  • 1½ cups lemongrass sauce (recipe below)
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded carrots
  • 1 cup  ¼-inch diced green onions
  • 2 tablespoons chopped ginger
  • 1½ cups cilantro leaves, divided
  • 4 cups cooked jasmine rice
  • Lemongrass Sauce
  • 1 cup sugar
  • 1 cup water, divided
  • ½ cup fish sauce
  • 1 tablespoon yellow curry powder
  1. Heat wok on high. Add corn oil.
  2. Cook chicken and onion until onion is just cooked through, 2–3 minutes.
  3. Add lemongrass and garlic and cook for 1 minute more.
  4. Add lemongrass sauce and cook until chicken infuses with sauce, 1–2 minutes more.
  5. Add tomatoes, carrots, green onion, ginger,
    and 1 cup cilantro. Turn off heat.
  6. Serve over rice and garnish with remaining cilantro leaves.

Lemongrass Sauce

  1. Combine sugar and ½ cup water in saucepot. Heat on medium high and caramelize until amber.
  2. Lower heat to medium and slowly add fish sauce while stirring (be careful, it may splatter).
  3. Add curry powder and remaining ½ cup water. Stir well. Allow to cool before using.
  • from Chef Braden Wages of Malai Kitchen Dallas, TX

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