Best 4 Jackies Lemongrass Ginger Chile Chicken And Rice Recipes
Indulge in the tantalizing flavors of Southeast Asia with "Jackie's Lemongrass Ginger Chile Chicken and Rice," a dish that tantalizes your taste buds with every bite. Succulent chicken is marinated in a symphony of lemongrass, ginger, and chile, then grilled to perfection, infusing it with smoky aromas. Served atop a bed of fluffy rice, each forkful is an explosion of sweet, sour, spicy, and savory notes, leaving you craving more. This culinary journey will transport you to the vibrant streets of Thailand, where the harmonious blend of herbs and spices creates a dish that's both comforting and exciting.
Check out the recipes below so you can choose the best recipe for yourself!
JACKIE'S LEMONGRASS GINGER CHILE CHICKEN AND RICE
Chicken is marinated in a lemongrass sauce and then topped with a chile-ginger sauce and served with shallot rice for a quick and tasty weeknight dinner that can be served at dinner parties too. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by cooksinheels
Categories Asian Recipes
Time 58m
Yield 4
Number Of Ingredients 25
Steps:
- Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.
- Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.
- Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.
- (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)
- Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.
- Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.
- Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.
- Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.
- Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 53.9 g, Cholesterol 64.6 mg, Fat 10 g, Fiber 1.6 g, Protein 28.4 g, SaturatedFat 2 g, Sodium 312 mg, Sugar 8.1 g
JACKIE'S LEMONGRASS GINGER CHILE CHICKEN AND RICE
Chicken is marinated in a lemongrass sauce and then topped with a chile-ginger sauce and served with shallot rice for a quick and tasty weeknight dinner that can be served at dinner parties too. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by cooksinheels
Categories Asian Recipes
Time 58m
Yield 4
Number Of Ingredients 25
Steps:
- Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.
- Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.
- Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.
- (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)
- Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.
- Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.
- Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.
- Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.
- Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 53.9 g, Cholesterol 64.6 mg, Fat 10 g, Fiber 1.6 g, Protein 28.4 g, SaturatedFat 2 g, Sodium 312 mg, Sugar 8.1 g
STIR FRIED CHICKEN WITH LEMON GRASS, GINGER, AND CHILI
Make and share this Stir Fried Chicken With Lemon Grass, Ginger, and Chili recipe from Food.com.
Provided by morgainegeiser
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy based frying pan or wok.
- Add the onion, garlic, ginger, lemon grass and chili and stir for 3 to 5 minutes over medium heat until the mixture is lightly golden.
- Take care not to burn the mixture or it will become bitter.
- Increase heat to high; when the pan is very hot, add the chicken and toss well.
- Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked.
- Add the fish sauce, cook for another 2 minutes and serve immediately, garnished with the mint.
Nutrition Facts : Calories 232, Fat 11.3, SaturatedFat 2, Cholesterol 94.2, Sodium 453.8, Carbohydrate 8.5, Fiber 1, Sugar 4.7, Protein 23.4
LEMONGRASS-GINGER CHICKEN
From our local/state paper and one of my favourite food columnist Marg Johnson. Have not included marinating time or 10 minutes.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
- Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
- Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
- Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.
Nutrition Facts : Calories 501.7, Fat 35.7, SaturatedFat 9, Cholesterol 157.9, Sodium 729.2, Carbohydrate 11.2, Fiber 1.6, Sugar 5.4, Protein 33.8
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready.
- Choose the right rice: Use a long-grain rice, such as basmati or jasmine, for this recipe. These types of rice cook up light and fluffy, and they won't stick together.
- Rinse the rice: Rinsing the rice before cooking helps to remove the starch and prevent it from sticking together.
- Use a flavorful broth: Use a chicken or vegetable broth to cook the rice. This will add flavor and depth to the dish.
- Add aromatics to the rice: Add aromatics, such as garlic, onion, and ginger, to the rice while it's cooking. This will infuse the rice with flavor.
- Cook the rice according to the package directions: Different types of rice have different cooking times, so be sure to follow the directions on the package.
- Let the rice rest: After the rice is cooked, let it rest for a few minutes before fluffing it with a fork. This will help the rice to absorb the remaining moisture and prevent it from becoming sticky.
- Serve the rice with your favorite dishes: This rice can be served with a variety of dishes, such as grilled chicken, fish, or vegetables.
Conclusion:
This lemongrass ginger chile chicken and rice recipe is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of lemongrass, ginger, chile, and soy sauce, then grilled until cooked through. The rice is cooked in a flavorful broth and infused with aromatics, such as garlic, onion, and ginger. The result is a dish that's both flavorful and satisfying.
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