Ingredients
4
4 servings
- •1 shallot, minced
- •2 stalks lemongrass, peeled and chopped
- •1 Thai bird's eye chile pepper, seeded and chopped
- •1 clove garlic, chopped
- •1 teaspoon grated ginger
- •1 tablespoon fish sauce
- •1 tablespoon vegetable oil
- •1 tablespoon white sugar
- •1 ½ teaspoons oyster sauce
- •1 pound skinless, boneless chicken breasts, cut into thin strips
- •skewers
Instructions
- Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
- Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.
Nutritional Facts
Per 4 servings
- Calories: 194
- Carbohydrate: 9g
- Fat: 6g
- Fiber: 0g
- Protein: 25g
- Sugar: 4g
Related Recipes
Lemongrass Chicken
Vietnamese Grilled Lemongrass Chicken
Chicken in Lemongrass Coconut Broth
Cambodian Lemongrass Chicken Soup
Skillet Chicken with Lemon and Rosemary
Chicken Curry with Potatoes and Lemongrass
Vietnamese Lemongrass Beef and Noodles
Lemon-Roasted Chicken
Grilled Lemon-Garlic Chicken Thighs with Herbs
Vietnamese Lemongrass Meatballs
Vietnamese Lemongrass Chicken Curry
