- Yield: 10
- Prep Time: 1h 30 min
- Cook Time: 30 minutes
- Serving: 12
Nutrition facts (per portion)
- Calories: 540
- Carbohydrate Content: 65.2g
- Cholesterol Content: 75mg
- Fat Content: 13.6g
- Fiber Content: 3.9g
- Protein Content: 39.9g
- Saturated Fat Content: 2.6g
- Serving Size: 653g
- Sodium Content: 1963mg
- Sugar Content: 16.9g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 11.0g
Lemongrass Chicken Vietnamese Thai Fusion
We Ducked it up at duckinapot.com once again. Chicken marinated with lemongrass, garlic, ginger, lime and plated with a unique Asian salad, Pad Thai noodles or rice. We decided to combine the best of Vietnamese and Thai dishes to make it our own. Try it. It's Duck Man Approved.
- chicken breast - 6 to 7 lbs, skinless and boneless
- garlic cloves - 6 finely chopped
- lime juice - 6 tablespoons
- fish sauce - 6 tablespoons
- soy sauce - 3 tablespoons
- brown sugar - 6 tablespoons
- vegetable oil - 3 tablespoons
- fresh ginger - 3 tablespoons grated
- lemongrass - 3 stalks
- THAI FISH SAUCE
- fish sauce - 1 cup
- rice venegar - 1 cup
- white sugar - ½ cup
- lime juice - ¾ cup
- garlic gloves - 6 finely chopped
- fresh ginger - 1 tablespoon, grated
- red chili - 3 finely chopped
- water - 1 ½
- vegetable oil - 1½ tablespoons
- carrots - 6 julienned
- cucumbers - 6 julienned
- radishes - 1 bunch sliced thin
- green onions - 1 bunch
- bean sprouts - 2 cups
- mint leaves - 1 bunsh
- cilantro leaves - 1 bunch
- NOODLES AND RICE
- Pad Thai noodles - 16 ounces
- Jasmine Rice - 4 tablespoons
MARINADE (PREPARE THE MARINADE 24 HOURS BEFORE)
Peel the tough outer layers off to reveal the softer white part on the bottom. About the lower 3rd of the lemongrass.
Smash the lemongrass using the back of the knife.
Chop into very large chop. You want the pieces large enough so you can remove them after the marinade is done.
Add to a bowl:
Add to a bowl:
3 stalks of the chopped lemongrass
6 garlic cloves, finely chopped or minced
6 tablespoons lime juice
6 tablespoons fish sauce
3 tablespoons soy sauce
6 tablespoons brown sugar
3 tablespoons vegetable oil
3 tablespoons grated fresh ginger
In a large pan:
Combine 6 to 7 pounds skinless and boneless chicken breast with the marinade.
Let it marinade in the refrigerator for 24 hours
Thai Fish Sauce
Add to a bowl:
1 cup fish sauce
1 cup rice vinegar
½ cup white sugar
¾ cup lime juice
6 garlic cloves, finely chopped
1 tablespoons grated fresh ginger
3 red chili, finely chopped
1 ½ cup water
Add to a bowl:
1½ tablespoons vegetable oil
6 carrots, julienned
6 cucumbers julienned
1 bunch of radishes sliced
1 bunch green onions sliced
2 cups bean sprouts
1 bunch mint leaves
1 bunch cilantro leaves
Sliced chili for serving
Lime wedges for serving
Chicken (20 minutes)
In a large fry pan:
Remove chicken from marinade, remove the large bits of lemongrass. The small bits will fall off during frying.
Heat ½ tbsp oil in a fry pan over medium heat.
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 10 minutes in total.
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Remove any leftover lemongrass from the pan. You will be adding the noodles to this pan
Noodles and Rice (Prepare while the chicken is being cooked)
Noodles (15 minutes)
Place 16 ounces Pad Thai noodles in hot water with 1 tablespoon vegetable oil for 10 minutes while the chicken is cooking
After chicken is done, remove all lemongrass from the pan and cook the noodles for 2 or 3 minutes.
Rice (30 minutes)
In a saucepan add:
4 cups jasmine rice
5 cups water
Cover with tight glass lid and bring to a boil. (DO NOT UNCOVER WHILE COOKING)
Lower heat and simmer for 15 minutes. Open once to stir
Remove from heat and let cool for 5 minutes.
Fluff with fork and serve
Place noodles or rice in bowl. Each person can decide if they want noodles or rice
Toss the vegetables and herbs
Top with chicken.
Drizzle with a few tablespoons of the Thai fish sauce
Serve with lime wedges and chili slices.
Who are these Ducks you speak of?
DuckinaPot was started in 2016 when the three ducks working in a small office in Southern California decided that eating a fast food lunch or ordering out from the local restaurant was just too boring, bland, monotonous and expensive. We wanted something different. So one day we decided to prepare a hearty made from scratch lunch at the office. Soon after, we wanted to share our recipes with friends so we created DuckinaPot.com. We started off with simple panini sandwiches and easy tortilla wraps, then graduated to slow cooker meals. Soon after, we decided to step-it-up by developing and preparing recipes that we have never prepared, or sometimes have never eaten before.
Fast forward to today, we put together a unique and delicious meal every Wednesday. No more leaving the office for lousy hamburgers or soggy fast food sandwiches.
So now you can find the ducks in our conference room every Wednesday enjoying a delicious lunch with our visitors and friends. The Ducks invite you to join us by checking out all of our recipes and giving us your feedback. We always appreciate your ideas for improvement. If you have a favorite recipe that you make, don’t hesitate to send it to us. We will be sure to give it a go. If you decide to prepare one of the DuckinaPot recipes, please share your thoughts about it. Also, if you are ever in the area on a Wednesday, we invite you to drop by for a lunch we hope you will never forget.
This Week We Prepared Lemongrass Chicken Vietnamese Thai Fusion
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