Thursday, March 31, 2011

Lemongrass & Garlic Chicken

Heck, why didn't I photograph this! Stumbled upon this recipe on the web by Nattypoo in Oz (thanks!). It's a fairly piquant, tart taste but went down really well with our gang and you're likely to have most/all of the ingredients in the fridge, which is always a plus.

Ingredients (serves 4/5)
4 chicken breasts
2 lemongrass stalks
4 tbsp of plain yogurt (I used creme fraiche, small tub)
2 lemon, juiced
4 cloves of garlic, sliced (I crushed them)
1 onion, chopped roughly
2cm ginger, finely chopped
1 pack mange-tout (or similar)

  1. Cut chicken into bit sized pieces
  2. Cut lemongrass into 2 cm circles then half and break apart
  3. Slice up garlic and onion
  4. Put the chicken pieces into a bowl along with the lemongrass, onion, garlic and ginger
  5. Add the yogurt/creme fraiche and lemon juiceand mix well
  6. Cover and leave in fridge for about 30 minutes to an hour (I got away with 15min)
  7. Heat pan and some olive oil to a medium/low heat
  8. Cook half the strips at a time until golden brown. Again, we just threw the lot in and didn't stir much so as to keep the heat in the pot
  9. Add the mange-tout or your own veg preference
  10. Add salt to season - we found this really necessary
  11. Serve with basmati rice or rice noodles 
Carb count is really just the rice/noodles and with the creme fraiche, the fat content isn't too bad.
Tasted great and not really much bother once you remember to allow for the marinating.

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