Best Spicy Thai Lemongrass Chicken

The heart of Best Spicy Thai Lemongrass Chicken is the marinade. Gingery with soy sauce and lemongrass, this recipe makes for a spicy and unforgettable version of a restaurant favorite.

Best Spicy Thai Lemongrass Chicken is a newer dish that I was on a mission to master. I first tried lemongrass chicken about ten years ago at a family favorite Asian market that has a food court. My brother William always gets the lemongrass chicken and oh my god… it is delicious!

Lemongrass is one of my husband’s favorite new ingredients in dishes. And I’ve always stolen bites off of my brother’s plate. So I made it my mission to master myself a phenomenal and quick lemongrass chicken dish. I managed to perfect my Chicken Satay and Peanut Sauce so a Thai lemongrass chicken was definitely next on the list.

I would say the recipe development for this one took quite a few tries to get it right. But take number four was the winner. The flavoring was on point from the first attempt. However, I couldn’t really get the caramelization and slight char on the lemongrass chicken that I was searching for. A few different techniques were tried but then recently, things seemed to come together.

My main issue was that I wasn’t achieving the color I wanted or the exact flavor I was hoping for. I tried cooking the chicken in batches (which did nothing but take up more time). I tried adjusting the amounts of the vegetable oil that I was using. Finally, the technique I landed on and tested a few times was cooking the chicken on medium heat initially (15-17 minutes). Then, I turn the stovetop up to medium high heat and cook for an additional 5 or 6 minutes while stirring often. This has made a world of difference and this Best Spicy Thai Lemongrass Chicken comes out perfect every time now.

What does lemongrass taste like?

Lemongrass comes in a stalk. It has an extremely unique and distinct flavor profile. Lemongrass is what really makes my Thai Meatballs sing. There really is no substitute for lemongrass if you are looking to add some authentic Asian flare to your cooking. Lemongrass has a mild flavor and tastes like the love child of lemon, ginger and mint.

How do I prepare the lemongrass stalk?

You have to pull away the tough part of the stalk. Usually the top two outer layers or so. Chop off the bottom 1/2 inch root area. And then, thinly slice the next four inches above where you cut. You want to cut the soft and tender areas only, for use in cooking. A large portion of the lemongrass stalk is dried and you’ll want to discard whatever is remaining and not tender.

What vegetables can I add to this dish?

You can always jazz up this dish and throw some extra veggies in for some added flavor. Any of the following would be a delicious addition.

-Zucchini
-Bok choy
-Red, yellow or orange peppers
-Spinach
-Shredded carrots
-Mushrooms
-Broccoli

What could I use in place of the boneless skinless chicken?

This Lemongrass Marinade is so delicious that you’ll want to experiment with it in all kinds of different dishes. Any of the following would make an excellent substitution if you wanted to mix things up.

-Tofu
-Turkey
-Pork
-Steak
-Ground beef

Directions:

Mix all of the ingredients for the Lemongrass Marinade. Chop the stalks of lemongrass. Add only 2 tablespoons of the fresh chopped lemongrass stalk to the marinade. Set the remainder aside for later. Stir the marinade until fully combined. Reserve half of the marinade and set aside.

Slice the boneless skinless chicken into thin 1-inch strips and add to a mixing bowl. Pour half of the marinade over the boneless skinless chicken and stir until fully combined. Allow to sit for at least 10 minutes.

In the meantime, chop the Thai chilis and garlic. Thinly slice the purple onion. Add the corn starch to the remaining marinade and stir to make a slurry. Set aside.

Heat a pan sprayed cast iron skillet on medium heat. Add vegetable oil. Add all of the marinated chicken to the pan. Allow to cook for 15-17 minutes, stirring occasionally. Turn the heat up to medium high. Allow the chicken to cook for an additional 5-6 minutes until cooked through and until the desired browning and caramelization is reached.

Turn the heat back down to medium. Add the remaining chopped lemongrass stalk, Thai chilis, garlic and purple onion. Cook for 2-3 minutes while stirring to combine with the chicken. Add the Lemongrass Marinade slurry and stir for two minutes.

Let me know in the comments below how your Best Spicy Thai Lemongrass Chicken turned out. What’s your favorite Thai dish? And don’t forget to check out my Thai Coconut Chicken Drumsticks with Brown Sauce and Spinach.

Best Spicy Thai Lemongrass Chicken

Dominique Collins-Bloomfield

The heart of Best Spicy Thai Lemongrass Chicken is the marinade. Gingery with soy sauce and lemongrass, this recipe makes for a spicy and unforgettable version of a restaurant favorite.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Asian, Thai

Ingredients

  

• 3 Pounds boneless skinless chicken
• 2 Stalks lemongrass chopped
• ¼ Cup vegetable oil
• 2 Thai chilis
• 5 Cloves garlic
• 3 Tablespoons purple onion thinly sliced
• 2 Tablespoons corn starch

Lemongrass Marinade

• ¼ Cup soy sauce
• ¼ Cup fish sauce
• 4 Tablespoons brown sugar
• 3 Tablespoons lemon juice
• 2 Tablespoons grated ginger
• 1 Tablespoon dried lemongrass
• 1 Tablespoon sriracha
• 1 Tablespoon lemon zest

Instructions

 

• Mix all of the ingredients for the Lemongrass Marinade. Chop the stalks of lemongrass. Add only 2 tablespoons of the fresh chopped lemongrass stalk to the marinade. Set the remainder aside for later. Stir the marinade until fully combined. Reserve half of the marinade and set aside.
• Slice the boneless skinless chicken into thin 1-inch strips and add to a mixing bowl. Pour half of the marinade over the boneless skinless chicken and stir until fully combined. Allow to sit for at least 10 minutes.
• In the meantime, chop the Thai chilis and garlic. Thinly slice the purple onion. Add the corn starch to the remaining marinade and stir to make a slurry. Set aside.
• Heat a pan sprayed cast iron skillet on medium heat. Add vegetable oil. Add all of the marinated chicken to the pan. Allow to cook for 15-17 minutes, stirring occasionally. Turn the heat up to medium high. Allow the chicken to cook for an additional 5-6 minutes until cooked through and until the desired browning and caramelization is reached.
• Turn the heat back down to medium. Add the remaining chopped lemongrass stalk, Thai chilis, garlic and purple onion. Cook for 2-3 minutes while stirring to combine with the chicken. Add the Lemongrass Marinade slurry and stir for two minutes. Serve with Jasmine rice and enjoy!