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.
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!
