Lemongrass Chicken Thai Recipe

Chicken thighs: Boneless and skinless, these provide tender and juicy meat for the dish.

Lemongrass: Finely chopped, it adds a citrusy and aromatic flavor.

Garlic: Minced, it enhances the overall taste with its pungent aroma.

Fish sauce: Adds a salty and umami depth to the dish.

Soy sauce: Contributes a savory and slightly salty flavor.

Vegetable oil: Used for sautéing the ingredients.

Brown sugar: Adds a touch of sweetness to balance the flavors.

Coconut milk: Provides a creamy and rich texture to the sauce.

Lime juice: Freshly squeezed, it adds a zesty and tangy finish.

Cilantro: Chopped fresh, it adds a burst of freshness and color.

When preparing lemongrass, make sure to use only the tender white part of the stalk. The outer layers can be tough and fibrous, which can affect the texture of your dish. Finely chop the lemongrass to release its aromatic oils, enhancing the overall flavor of the chicken.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but will still absorb the flavors well.

• lemongrass - Substitute with lemon zest and ginger: A combination of lemon zest and ginger can mimic the citrusy and slightly spicy notes of lemongrass.

• garlic - Substitute with shallots: Shallots have a milder flavor but can still provide a similar aromatic quality to the dish.

• fish sauce - Substitute with soy sauce and a splash of lime juice: Soy sauce provides the umami flavor, while lime juice adds a bit of the tanginess found in fish sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good substitute for vegetable oil.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and a bit of additional depth of flavor.

• coconut milk - Substitute with almond milk with a dash of coconut extract: Almond milk with coconut extract can mimic the creamy texture and coconut flavor of coconut milk.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and freshness to the dish.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note to the dish.

• Allow the lemongrass chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• If you plan to consume the dish within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.
• For longer storage, consider freezing. Place the chicken in a freezer-safe container or a heavy-duty freezer bag. If using a bag, squeeze out as much air as possible before sealing.
• Label the container or bag with the date of storage. This helps you keep track of how long the lemongrass chicken has been stored.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the dish.
• Reheat the lemongrass chicken in a skillet over medium heat, adding a splash of coconut milk or water to maintain its creamy consistency.
• Stir occasionally to ensure even heating and to prevent the sauce from sticking to the pan.
• Garnish with fresh cilantro and a squeeze of lime juice just before serving to refresh the flavors.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Add the leftover lemongrass chicken to the skillet.
  4. Stir occasionally to ensure even heating.
  5. Cook until the chicken is heated through, about 5-7 minutes.

• Microwave Method:

  1. Place the lemongrass chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the lemongrass chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is thoroughly heated.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Add water to the pot and bring it to a boil.
  3. Place the lemongrass chicken in the steaming basket.
  4. Cover and steam for 5-10 minutes, or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the lemongrass chicken in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for 30-45 minutes, ensuring the chicken is evenly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the lemongrass chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the chicken and sautéing the lemongrass and garlic.

• Knife: A sharp blade used for chopping and mincing ingredients like lemongrass, garlic, and cilantro.

• Cutting board: A durable surface used for chopping and preparing ingredients to protect your countertops.

• Measuring spoons: Tools used to measure small quantities of ingredients like fish sauce, soy sauce, vegetable oil, and brown sugar.

• Measuring cup: A tool used to measure larger quantities of liquid ingredients like coconut milk.

• Mixing spoon: A utensil used to stir and mix ingredients together in the skillet.

• Citrus juicer: A tool used to extract juice from limes efficiently.

• Tongs: A utensil used to handle and turn the chicken thighs while cooking to ensure even browning.

• Serving dish: A dish used to present the finished lemongrass chicken before serving.

Prep ingredients ahead: Chop lemongrass, mince garlic, and measure out fish sauce, soy sauce, and brown sugar in advance.

Use pre-cut chicken: Buy boneless, skinless chicken thighs already cut to save time.

One-pan cooking: Use a large skillet to cook everything in one go, reducing cleanup time.

Quick marinade: Marinate the chicken in fish sauce and soy sauce for 10 minutes while prepping other ingredients.

Cilantro prep: Chop cilantro while the chicken simmers to save time.