Best 6 Chef Huys Chicken With Lemon Grass Recipes

VIETNAMESE LEMONGRASS CHICKEN

Steps:

• Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
• Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
• Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
• Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
• Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

LEMONGRASS CHICKEN

Steps:

• Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight.
• Preheat a grill to 425 degrees F.
• Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through.

ROAST CHICKEN WITH LEMON GRASS

Steps:

• If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
• Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
• Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).

LEMON CASHEW CHICKEN STIR-FRY

Steps:

• Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
• Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
• combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
• Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
• Add snow peas; cook and stir 1 minute or until heated through.
• Serve over rice and sprinkle with cashews.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

CHEF JOHN'S CASHEW CHICKEN

Steps:

• Season chicken cubes with salt and black pepper.
• Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
• Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
• Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.