Lemongrass Chicken Breast

Name: Lemongrass Chicken Breast
Total time: 9000 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 skinless chicken breast fillets; grated zest 1 lime and huice; 1 lemongrass stalk, trimmed and roughly chopped; 3 garlic cloves, peeled and roughly chopped; 2 cm fresh ginger, peeled and roughly chopped; 1 large red chilli, seeded; 1 1/2 tbsp fish sauce (can be replace with white wine vinegar); 2 tbsp oilve oil; juice of 1/2 lime; to taste salt

Rustic Pleasure @rusticpleasure

Malaysia

The appeal of the aroma of lemongrass will surely be a crowd pleaser. Best of all, it only involve two steps ; marinate and pan-fry. Try it!

Rustic Pleasure @rusticpleasure

Malaysia

The appeal of the aroma of lemongrass will surely be a crowd pleaser. Best of all, it only involve two steps ; marinate and pan-fry. Try it!

Saved

Ingredients

2 hours 30 minutes (include marination)

2 servings

4skinless chicken breast fillets
grated zest 1 lime and huice
1lemongrass stalk, trimmed and roughly chopped
3garlic cloves, peeled and roughly chopped
2 cmfresh ginger, peeled and roughly chopped
1large red chilli, seeded
1 1/2 tbspfish sauce (can be replace with white wine vinegar)
2 tbspoilve oil
juice of 1/2 lime
to tastesalt

Saved

Steps

2 hours 30 minutes (include marination)

1

Start by marinating the chicken. In large bowl, mix the lime zest and juice, lemongrass, garlic, ginger, chili and fish sauce into a food processor. Blend until smooth paste.
2

Rub the paste all over the chicken breast. Cling wrap and leave it in the refrigerator for 1-2 hours (I usually marinate it overnight)
3

To start cooking. Heat up olive oil in a skillet or pan over medium heat.
4

Add marinated chicken breast into hot pan. Season with salt and lime juice.
5

Cook for 3-5 minutes on each sides until golden and cooked through. (depending on the thickness of your chicken)
6

Once ready, remove and let it rest on a chopping board for 2 minutes. Serve with steamed white rice or you may also toss the lemongrass chicken with leafy salad and sprinkle with roasted walnuts or peanuts.