Lemongrass Chicken

Name: Lemongrass Chicken
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 tablespoon corn, grapeseed, or other neutral oil; 1 tablespoon corn, grapeseed, or other neutral oil; 1 tablespoon corn, grapeseed, or other neutral oil; Salt and black pepper to taste; Salt and black pepper to taste; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 1 tablespoon nam pla or nuoc mam; 1 tablespoon nam pla or nuoc mam; 1 small fresh red chile, stemmed and roughly chopped, or 1 teaspoon hot red pepper flakes; 1 small fresh red chile, stemmed and roughly chopped, or 1 teaspoon hot red pepper flakes; 2 large shallots, roughly chopped; 2 garlic cloves, roughly chopped; 2 lemongrass stalks, trimmed and thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

From Southeast Asia via New York, a recipe based on one developed by my sometime coauthor and longtime Asian hand, Jean-Georges Vongerichten. Included here not because it is “authentic” in the true sense but because the flavor is truly Thai and it’s among the best Thai-inspired chicken recipes I know. Serve it with Sticky Rice. For information on Asian fish s

Ingredients

Americas
United States
Main course
Gluten-free
New York
Southeast Asia

Ingredients

Method