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Lemongrass Chicken

Prep Time:

15 minutes

Cook Time:

15 minutes





About the Recipe

This recipe is really so quick to make and so delicious, it’s a family favorite in my house, and my kids are very picky! What makes it quick is there isn’t much chopping to do, just the garlic, ginger and scallions (and if you buy them already chopped, it goes even faster!). The rest is just combining ingredients and cooking the chicken. Serve with rice (preferably brown aromatic rice) and green veggies, like snow peas or asparagus.


Chicken marinade

3lbs boneless, skinless chicken thighs

4 stalks lemongrass

10 cloves garlic

2 Tbsp roughly chopped ginger

¼ cup soy sauce (or tamari)

2 tsp sesame oil

2 tsp brown sugar (I use sucanat)

2 tsp ground black pepper

Sriracha Brown Sugar Sauce

¼ cup brown sugar or sucanat

¼ cup soy sauce

2 Tbsp rice vinegar

1 tsp sriracha

½ tsp sesame oil

1 tsp minced ginger

1 Tbsp minced garlic

Scallion sauce

1 bunch scallions, chopped

2 tsp minced ginger

2 tsp minced garlic

1 Tbsp soy or tamari

1 Tbsp rice vinegar

1 Tbsp fish sauce

2 Tbsp neutral oil, like avocado


Blend all ingredients for marinade (except the chicken) in a blender or food processor.  Pour over chicken in a ziploc bag or bowl and coat well.  If you have time, marinade for an hour or more.  If you don’t have time, you can cook it right away.  Cook the chicken in batches to avoid overlapping.  As the chicken is cooking, combine ingredients for the sriracha brown sugar sauce in a saucepan and simmer until sauce thickens slightly, around 10 minutes, then remove from heat.  The sauce will thicken as it cools.  Double the sauce ingredients if you like more sauce.  Combine scallion sauce ingredients in a bowl and whisk.  Set aside.  Once the chicken is cooked, place the thighs over rice and drizzle with the sriracha brown sugar sauce and scallion sauce.  Add some green veggies for color and nutrients.  Enjoy!

Recipe modified from The Modern Proper

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