1. Recipes

How to Make Jackie's Lemongrass Ginger Chile Chicken and Rice - A Step-by-Step Guide

Welcome to Jackie's Lemongrass Ginger Chile Chicken and Rice recipe, a delicious and aromatic dish that is sure to satisfy your taste buds. This recipe combines the bold flavors of lemongrass, ginger, and chile with tender chicken and fluffy rice, creating a mouthwatering meal that is perfect for any night of the week.

Lemongrass, with its citrusy and floral notes, is the star ingredient of this dish. It adds a refreshing and bright flavor to the chicken, while ginger provides a subtl...

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Ingredients

  • 1 pound skinless, boneless chicken breasts
  • 2 tablespoons oyster sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon white sugar
  • 2 cloves garlic, minced
  • 1 stalk lemon grass, tough outer stalks removed and inner stalks minced
  • ¼ cup chicken broth
  • ¼ red bell pepper
  • 2 tablespoons oyster sauce
  • 1 (1 inch) piece fresh ginger, peeled
  • 3 cloves garlic, peeled
  • 1 tablespoon tamarind paste
  • 1 tablespoon white vinegar
  • 1 tablespoon white sugar
  • 1 ½ teaspoons fish sauce
  • 1 tablespoon cooking oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 ¾ cups chicken broth
  • 1 cup white rice
  • 1 red chile pepper, or more to taste
  • ¼ teaspoon ground white pepper
  • ¼ cucumber, cut into matchstick-size pieces
  • 1 green onion, sliced
  • ¼ cup chopped cilantro

Information

  • Prep Time: 20 mins
  • Cook Time: 38 mins
  • Total Time: 58 mins
  • Servings: 4
  • Yield: 4 servings

  • Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.
  • Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.
  • Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.
  • (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)
  • Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.
  • Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.
  • Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.
  • Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.
  • Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.

    • Nutrition

    425 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 65mg
    • Sodium: 312mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 28g
    • Vitamin C: 31mg
    • Calcium: 56mg
    • Iron: 4mg
    • Potassium: 483mg

    Categories

    Main recipes
    Chicken recipes
    Rice recipes
    Lemongrass recipes
    Ginger recipes
    Chile recipes