This dish is sweet, savory, and creamy with a hint of heat (if you choose to add it). In one word, YUM.
I'm a sucker for anything lemongrass, I love it's delicate flavor. If you haven't tried it, contrary to the name it does not taste like (or come from) a lemon. While it does have a citrus-y flavor, it's not bitter like a lemon and also has notes of mint and ginger. I buy it in a paste that I can find in the produce section of the grocery store, though you can also use fresh if you can find it.
We paired this chicken with fluffy jasmine rice, lentil dal (recipe to follow), naan, and roasted broccoli.
Bon Appetit!
Ingredients:
Chicken:
1 1/2 pounds boneless skinless chicken breasts, cut into ~1 inch chunks
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
salt, and pepper to taste
EVOO
Lemongrass Sauce:
3 cloves garlic, minced
1 jalapeño, ribs and seeds removed, minced. Want more heat? Leave seeds and ribs in. No heat? Leave jalapeño out.
1-inch knob of fresh ginger, grated or minced
2 Tbsp lemongrass or lemongrass paste
1 Tbsp brown sugar
1 can unsweetened coconut cream (14oz) (For a slightly lighter calorie option, you can try canned unsweetened coconut milk though it will be a more runny sauce. Still great flavor though.)
1 lime, zested and juiced
salt to taste
Directions:
Cook the chicken: Sprinkle chicken pieces with spices. Heat oil in a large skillet over medium high heat. Add chicken and cook for 8-10 minutes until cooked through. Remove from pan. You may need to cook in batches so the chicken does not get overcrowded in the pan (which will cause the chicken to steam rather than pan fry). AND - don't wipe out those brown bits in the bottom of the pan, aka drippings or the fancy shmancy term - fond.
Make the lemongrass sauce: Add the garlic, jalapeño, and ginger to the chicken pan. Sauté until fragrant. Add lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt.
Finish: Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with any veggies that you like.
Thank you, @pinchofyum for the recipe inspo!