Wednesday, March 5, 2014

Lemon Grass Chicken

Lemon Grass Chicken

Looking for a healthy Asian recipe?  Save your energy to cook this weekend and relax tonight.This is a quick, tasty meal for the family. The lemon grass chicken is healthy and a light meal that is delicious with a side of brown or white jasmine rice.

Lemon Grass Chicken


  • 2 Chicken breast Cubed to bite sizes
  • 2 teaspoon fish sauce
  • 1 teaspoon ground black pepper
  • 2 teaspoons of of chicken granulate (or 1 teaspoon MSG)

Cooking Directions

  1. Marinade the Cubed chicken breast well with the fish sauce follow by the salt & pepper and 1 teaspoon of chicken granulated. Set aside and start on the veggies.

Herbs & Veggies

  • 3 tablespoons Minced lemon grass
  • 3 stems of green onions, chopped quarterly 
  • 1/2 a medium sliced yellow sweet onion 
  • 6 to 10 small dried whole red chilies* 

*Dried whole red chilies are not as spicy when it's whole versus the crushed chilies, but add to your preferred spiciness.**


Heat your wok/skillet on high. 

Start by adding about 2 tablespoons of olive oil, followed the garlic. Once the garlic starts to turn brown add in the marinaded chicken. Toss in the hot skillet until it's half way cooked. 

Lower the heat to medium low. Add in the minced lemon grass, stir well. Next, add in the green onions, onions and chili peppers, stir. Add in another 1 teaspoon of fish sauce, follow by a dash of black ground peppers and another teaspoon of chicken granulate, stir well. 

Cover for about 1 minutes or until the chicken is cooked. Best serve with a side of brown jasmine white rice.