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
[email protected]This dish is a great example of how simple ingredients can come together to create something truly special.
Aj-Junior Roper-Kinch
[email protected]I 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
[email protected]This 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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[email protected]I'm not a fan of lemongrass, so I omitted it from the recipe. The dish was still very flavorful and delicious.
bisola baruwa
[email protected]This 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
[email protected]I 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
[email protected]I added some chopped vegetables to the rice, such as carrots, celery, and peas. It made the dish even more colorful and nutritious.
Ramiro Jimenez
[email protected]I substituted brown rice for white rice and it turned out great. The dish was still very flavorful and satisfying.
Joel Njus
[email protected]I 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
[email protected]This 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
[email protected]The 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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.