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 World Cuisine Recipes Asian
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
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Khan Ali
khan.ali59@hotmail.co.ukThis dish is a great example of how simple ingredients can come together to create something truly special.
Aj-Junior Roper-Kinch
a-r@hotmail.comI highly recommend this recipe to anyone who loves Asian cuisine. It's a great way to enjoy a flavorful and healthy meal at home.
Yahaya Ismail
y.ismail47@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
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f-v60@yahoo.comI'm not a fan of lemongrass, so I omitted it from the recipe. The dish was still very flavorful and delicious.
bisola baruwa
bbisola@hotmail.frThis recipe is a great way to use up leftover chicken. I made a big batch of chicken breasts on the weekend and then used them to make this dish during the week.
Arunaprakash Guragain
a.guragain@aol.comI love the versatility of this recipe. You can easily adjust the spiciness by adding more or less chile peppers. You can also add different vegetables to the rice.
Katlyn Grubbs
k_grubbs24@yahoo.comI added some chopped vegetables to the rice, such as carrots, celery, and peas. It made the dish even more colorful and nutritious.
Ramiro Jimenez
j-r86@yahoo.comI substituted brown rice for white rice and it turned out great. The dish was still very flavorful and satisfying.
Joel Njus
j.n@yahoo.comI followed the recipe exactly and the results were perfect. The chicken was tender and juicy, and the rice was fluffy and flavorful. I would definitely make this again.
Skdkh Djdsh
djdshskdkh@yahoo.comThis recipe was too spicy for me, but my husband loved it. He said it was the best chicken dish he's ever had.
Mehrsa Rahmani
mrahmani@hotmail.comThe chicken was a bit dry, but the sauce was delicious. I would recommend using a different cooking method for the chicken, such as baking or grilling.
Heshimuk2019
heshimuk2019@yahoo.comI made this recipe for a party and it was a huge success. Everyone loved the chicken and rice. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dish.
Abdulah Butt
a-b@gmail.comThis recipe was easy to follow and the results were delicious. I especially loved the crispy skin on the chicken. I will definitely be making this again.
khadija A
a@aol.comI'm not a big fan of spicy food, but this dish was surprisingly mild. The flavors were well-balanced and the chicken was cooked perfectly. I would definitely make this again.
Mian Sulman
s.m@yahoo.comThis recipe was a hit with my family! The chicken was tender and flavorful, and the rice was perfectly cooked. I loved the combination of lemongrass, ginger, and chile in the sauce. It was the perfect balance of sweet, sour, and spicy.