Name: Grilled Lemongrass Chicken with Ginger Rice
Yield: Makes 4 Servings
Ingredients: Lemongrass stalks, 1 fat or 2 thin, peeled and minced, or 2 teaspoons grated lemon zest; Kosher salt, ⅛ teaspoon; Vegetable oil, 1 tablespoon; Asian chile sauce, ½ teaspoon (such as sambal oelek or Sriracha); Chopped green onions for garnish; Gluten-free tamari, 2 teaspoons; Skinless, boneless chicken thighs, 1½ pounds (750 g); Fresh ginger, 1½ tablespoons minced; Shallot, 2 tablespoons minced; Kosher salt, ½ teaspoon; Asian fish sauce, 1½ tablespoons; Sugar, 1½ tablespoons; Uncooked brown basmati or jasmine rice, 1 cup (7 oz/220 g); Gluten-free tamari, 2 tablespoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Vietnamese food is a favorite at my house, and inspired this slightly spicy dish, fragrant with lemongrass and fresh cilantro. Green beans tossed with sesame oil are a fitting accompaniment.

Ingredients

Shallot, 2 tablespoons minced
Gluten-free tamari, 2 tablespoons
Sugar</

Method

In a bowl, mix the shallot, the 2 tablespoons tamari, sugar, fish sauce, lemongrass, oil, chile sauce, and salt. Cut any excess fat from the chicken. Add the chicken to the bowl and toss to coat. Let the chicken marinate while preparing the rice.
To make the ginger

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Grilled Lemongrass Chicken with Ginger Rice

Ingredients

Method

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