Lemongrass Chicken

Fresh zest pops from the tender chicken as this easy to follow recipe adds yet another delicious meal to your rotation. Lemon grass and lime juice make for a delightful marinade that embeds their flavor profiles into the chicken. I absolutely love to pan sear a well seasoned meat to give the kitchen that home cooking atmosphere. Watching the steam escape the pan as the meat begins to braise fills me satisfaction knowing something good is about to get platted up. Garlic notes will dance harmoniously in the air on the way to the table and on your taste buds once you take your first mouth watering bite. This is a beginner friendly recipe that is awesome for teaching those growing teenagers how to cook a good meal and is also a great prep meal for the week.

I love to partner this chicken with jasmine rice (or your favorite), fresh cut salad (with farm fresh tomatoes) and an egg (or two). The egg yolk mixed with the rice creates a balanced plate of textures and flavors and is pleasing to look at while you work your way through the meal. Watch the video and follow the simple instructions below to have this succulent dish on your home cooking menu today. Like and share this or any of the recipes from my growing catalogue of eatfoodlicious meal experiences. Leave a comment to get a conversation going or to make any suggestions you would like to see me try.

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Place the chicken in a bowl/ziplock bag.

Add the rest of the ingredients with the chicken and mix everything together.

Marinate at least 2 hours or overnight.

Preheat the grill to medium-high and brush the grate with oil or preheat the non-stick pan and add 2 tbsp of oil.

Remove the chicken from the marinade and place on the grill/pan. Cook for 7 minutes per-side or until the internal is 165°F and fully cooked..

Serve with rice, salad, noodles, eggs or vegetables. Enjoy!

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Lemongrass Chicken

No ratings yet
Prep Time 5 mins
Cook Time 14 mins
Marinate 2 hrs
Total Time 2 hrs 19 mins
Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 6
Calories

Ingredients
  

  • 6 chicken thighs (boneless & skinless) about 2 lbs
  • 2 tbsp lemongrass minced
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 3 garlic cloves
  • 1 small shallots minced

Instructions
 

  • Place the chicken in a bowl/ziplock bag. Add the rest of the ingredients with the chicken and mix everything together. Marinate at least 2 hours or overnight.
  • Preheat the grill to medium-high and brush the grate with oil or preheat the non-stick pan and add 2 tbsp of oil.
  • Remove the chicken from the marinade and place on the grill/pan. Cook for 7 minutes per-side or until the internal is 165°F and fully cooked..

Serve with rice, salad, noodles or vegetables. Enjoy!

    Video

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    Chicken Mushrooms with Snow Peas

    Deliciously tender bites of saucy chicken find a harmonious balance with these cooked to perfection mushrooms and lightly crispy snow peas as the ingrediants effortlessly flow together to form a tasty yet simple recipe that all will enjoy. A quick and easy stir fry, this meal is best served with your favorite bowl of fresh made rice. We usually enjoy our meals like this with our favorite jasmine rice but you may appreciate another style and find just as much satisfaction with your meal experience. 

    Watch the video then follow the instructions below to bring this tasty dish to a table near your. Like and share this or any of the recipes from my growing catalogue and help yourself to anything you may find interesting. Fresh ingredients cooked to the suggested times will have juicy mushrooms and fresh garden flavored crunchy snow peas contrasting for a taste bud explosion as the chicken brings it all home with the simple savory sauce and natural flavors. Quality food experiences that leave you with a pleasant thoughts and feelings are more than a choice, they are a way of life. May your next food adventure be ever so eatfoodlicious.

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    Ingredients

    Trim the fat off, then slice the chicken breast(s).

    Place the sliced chicken in a bowl. Add soy sauce, shaoxing cooking wine, cornstarch and mix well. Let marinate for 10 minutes.

    In a small bowl, combine all the sauce ingredients together, mix until the cornstarch has dissolved (set aside).

    Slice mushrooms and trim the tips off the snow-peas (set aside).

    Heat the pan to medium-high. Add 2 tbsp oil and mushrooms. Cook for for 5 minutes or until the murshooms are tender. Remove the mushrooms (set aside).

    Add 2 tbsp of oil to the pan, along with the marinated chicken, and cook for 4-5 minutes or until no longer pink. Add garlic and cook for 30-45 seconds or until fragrant.

    Then add sauce mixture while stirring continuously. Finally, add snow-peas.

    Add cooked mushrooms and mix well. Season with salt and pepper to taste. Remove from the heat.

    Serve with rice. Enjoy!

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    Chicken Mushroom with Snow Peas

    No ratings yet
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    Marinate

    • 12 oz chicken breast
    • 1 tsp shaoxing cooking wine
    • 1 tsp soy sauce
    • 1 tsp cornstarch

    Sauce

    • ½ cup water
    • 1 tbsp oyster sauce
    • 1 tbsp shaoxing cooking wine
    • 1 tbsp soy sauce
    • 2 tsp cornstarch
    • 1 tsp granulated sugar

    Vegetables

    • 8 oz snowpeas trim the tips
    • 8 oz mushrooms sliced
    • 3 garlic cloves minced
    • 4 tbsp (divided) oil

    Instructions
     

    • Trim the fat off, then slice the chicken breast(s). Place the sliced chicken in a bowl. Add soy sauce, shaoxing cooking wine, cornstarch and mix well. Let marinate for 10 minutes.
    • Meanwhile: Slice mushrooms and trim the tips off the snow-peas (set aside). In a small bowl, combine all the sauce ingredients together, mix until the cornstarch has dissolved (set aside).
    • Heat the pan to medium-high. Add 2 tbsp oil and mushrooms. Cook for for 5 minutes or until the murshooms are tender. Remove the mushrooms (set aside).
    • Add 2 tbsp of oil to the pan, along with the marinated chicken, and cook for 4-5 minutes or until no longer pink. Add garlic and cook for 30-45 seconds or until fragrant. Then add sauce mixture while stirring continuously. Finally, add snow-peas, cooked mushrooms and mix well. Season with salt and pepper to taste. Remove from the heat.

    Serve with rice. Enjoy!

      Video

      Keyword asian stir fry, best chicken stir fry, chicken mushrooms and snowpeas, easy chicken stir fry
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      1 2 3 4 5 Ribs

      Tasty bites of gnaw off the bone juice dripping satisfaction comes in a hand held riblets when following this simple 1 2 3 4 5 recipe. The cook times leave the meat perfect for single serving size meaty chunks of promised delight. This is a good meal after a long hot day while cooling off in the shade/AC. Excellent to store and keeps its texture and flavor for all at least three days. 

      Watch the video then follow the instructions to be able to create this meal in your home today. I also include some presentation suggestions to help deliver the eatfooldilicous shared creation to feed your families inner hunger.  Like and share this or any of my recipes from my daily growing catalogue you may find interesting.

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      Ask the butcher to cut the ribs into 1.5″ to 2″ long slices. Clean, rinse, pat the riblets dry. Heat the pan to high. Add oil and pork riblets.

      Sear all sides. Turn down the heat to high-medium.

      Add shaoxing, vinegar, sugar, soy sauce, water and mix.

      Coat the ribs with the sauce. Turn up the heat and bring to a boil. Cover with a lid and turn down to low-medium heat. Cook for 30 minutes.

      Remove the lid and turn up the heat to medium. Cook the ribs uncovered for 5-8 minutes until the sauce reduces about a ~quarter. Make sure to frequently flip/rotate the ribs in the sauce while cooking.

      Garnish with toasted sesame seeds and green onions.

      Serve with rice, noodles, salad or vegetables. Enjoy!

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      1 2 3 4 5 Pork Ribs

      No ratings yet
      Prep Time 5 mins
      Cook Time 45 mins
      Total Time 50 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 5
      Calories

      Ingredients
        

      • 2 lbs pork ribs
      • 2 tbsp canola or vegetable oil
      • 1 tbsp shaoxing cooking wine or dry sherry
      • 2 tbsp black vinegar
      • 3 tbsp granulated sugar
      • 4 tbsp soy sauce (half dark & regular soy sauce)
      • 5 tbsp filtered water

      Instructions
       

      • Ask the butcher to cut the ribs into 1.5" to 2" long slices. Clean, rinse, pat the riblets dry.
      • Heat the pan to high. Add oil and pork riblets. Sear all sides. Turn down the heat to medium-high.
      • Add shaoxing, vinegar, sugar, soy sauce, water and mix. Coat the ribs with the sauce. Turn up the heat and bring to a boil. Cover with a lid and turn down to low-medium heat. Cook for 30 minutes.
      • Remove the lid and turn up the heat to medium. Cook the ribs uncovered for 5-8 minutes until the sauce reduces about a ~quarter. Make sure to frequently flip/rotate the ribs in the sauce while cooking.
      • Garnish with toasted sesame seeds and green onions.

      Serve with rice, noodles, salad or vegetables. Enjoy!

        Video

        Keyword 12345 pork riblets, asian pork ribletss, best 12345 rib recipe, easy 12345 ribs recipe
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        Dan Dan Noodles (Spicy Sichuan Noodles)

        Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. I love to quietly sit and appreciate a small bowl of these noodles with a couple of my favorite vegetable. Partner these with a steamed or blanched to perfection yu choy or bok choy vegetable for a palate cleansing green flavored nectar that spills with every bite. Treat yourself to a pleasant meal with this recipe and have left overs for a light day the next lunchtime. That is my kind of easy to prepare meal.

        A simple dish full of eye appeal and delivers on satisfaction when combating the nature of hunger. Watch the video and follow the instructions below for a pleasantly satisfying Chinese inspired bowl of noodles. Like and share this or any of my recipes from my growing catalogue of meal and presentation suggestions. The pleasant experience that comes from mixing the contents of the strategically arranged bowl will generate a buzz of excitement at the table as the family enjoys another eatfoodlicious adventure.

        Sauce ingredients

        In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

        In a medium size bowl: add ground pork.

        Add soy sauce, shaoxing wine & hoisin sauce.

        Mix well.

        Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.

        Add meat and cook for 3-5 minutes or until no longer pink.

        Add sui mi ya cai and mix.

        Turn the heat down to keep warm.

        Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.

        In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

        Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center) & green onions.

        Mix well.

        Serve immediately and enjoy!

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        Dan Dan Noodles (Spicy Sichuan Noodles)

        Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. 
        No ratings yet
        Prep Time 15 mins
        Cook Time 15 mins
        Total Time 30 mins
        Course Main Course
        Cuisine Asian, Chinese
        Servings 4
        Calories

        Ingredients
          

        Pork & Sui Mi Ya Cai

        • ½ lb ground pork
        • ½ cup sui mi ya cai pickled mustard greens
        • 1 tbsp vegetable or canola oil 
        • 2 tsp hoisin sauce
        • 2 tsp shaoxing cooking wine or dry sherry
        • 1 tsp soy sauce

        Sauce

        • 2 tbsp soy sauce
        • 2 tbsp chili oil
        • 2 tbsp tahini (sesame paste) substitute with creamy peanut sauce
        • 2 tbsp water
        • 2 tsp granulated sugar
        • ½ tsp rice vinegar
        • 1-2 tsp ground sichuan peppers to taste
        • 2 garlic cloves minced

        Serve

        • 14 oz egg noodles dry or fresh
        • 1 lb bok choy yu choy or choy sum
        • 4 green onions chopped

        Instructions
         

        Sauce

        • In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

        Stir Fry

        • In a medium size bowl: combine ground pork, soy sauce, shaoxing wine, hoisin sauce and mix well.
        • Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.
        • Add meat and cook for 3-5 minutes or until no longer pink. Add sui mi ya cai and mix. Turn the heat down to keep warm.
        • Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.
        • In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

        Assemble

        • Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center), green onions and mix well (see photo for reference).

        Serve immediately and enjoy!

          Video

          Keyword best dan dan noodles recipe, dan dan noodles, easy dan dan noodles, spicy sichuan noodles
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          Yaki Udon (Stir Fry Udon Noodles)

          One of my personal favorite things to make for a quick and easy meal is this Yaki Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Yaki Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

          These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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          Ingredients

          Cook/boil the noodles by following the instructions on the package. Drain and set aside.

          In a small bowl: combine all the sauce ingredients and mix. Set aside.

          Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds.

          Place the meat in and cook for 2 minutes or until no longer pink.

          Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent.

          Add cabbage and cook for 1 minute.

          Place the cooked noodles in the wok/skillet.

          Pour sauce on top of the noodles and mix until well coated.

          Add green onions and mix.

          Optional: add chili oil.

          Mix well.

          Transfer to a plate/bowl.

          Serve immediately and enjoy!

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          Yaki Udon (Stir Fry Udon Noodles)

          Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. 
          5 from 1 vote
          Prep Time 10 mins
          Cook Time 10 mins
          Total Time 20 mins
          Course Main Course
          Cuisine Asian, Japanese
          Servings 4
          Calories

          Ingredients
            

          • 2 packs pre-cooked udon noodles vacuum-packed
          • ½ lb ground meat pork, beef, chicken, shrimp or vegan
          • 2 cups sliced napa cabbage substitute with green cabbage
          • 1 cup sliced mushrooms white, cremini, shiitake or oyster
          • 2 tbsp canola, vegetable or peanut oil
          • 3 scallions cut into 2" long
          • ½ onion sliced
          • 1-3 tbsp chili oil (to taste) optional

          Sauce

          • 2 tbsp soy sauce
          • 2 tbsp oyster sauce substitute with vegan oyster sauce
          • 1 tbsp honey or brown sugar
          • 1 tbsp mirin substitute with dry sherry or sweet marsala wine
          • 1 tsp rice vinegar substitute with white vinegar

          Instructions
           

          • Cook/boil the noodles by following the instructions on the package. Drain and set aside.
          • In a small bowl: combine all the sauce ingredients and mix. Set aside.

          Stir Fry

          • Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds. Place the meat in and cook for 2 minutes or until no longer pink.
          • Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent. Add cabbage and cook for 1 minute.
          • Place the cooked noodles in the wok/skillet. Pour sauce on top of the noodles and mix until well coated. Add green onions and mix. [Optional: add chili oil and mix]

          Serve immediately and enjoy!

            Video

            Keyword best yaki udon recipe, easy yaki udon recipe, japanese noodles, japanese stir fry udon noodles, stir fry udon recipe, stir fry yaki udon recipe, yaki udon
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            Instant Pot Chicken Rice with Potatoes

            Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

            My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

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            Ingredients

            Peeled & cut into cubes.

            Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

            In a medium size bowl: add combine chicken.

            Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

            Marinate for 10 minutes.

            Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

            Add potatoes, rice, broth, soy sauce and mix.

            Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

            Crack eggs into the IP, cover with the lid.

            Let slow cook for 7-8 minutes or until they are about over easy.

            Remove the lid and mix well. (see video for reference).

            Garnish with chopped green onions. Serve & enjoy!

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            Instant Pot Chicken Rice with Potatoes

            No ratings yet
            Prep Time 15 mins
            Cook Time 8 mins
            Total Time 23 mins
            Course Main Course
            Cuisine Asian, Chinese
            Servings 6
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            Marinate

            • 1 lb skinless & boneless chicken thighs
            • 1 tbsp soy sauce
            • 1 tbsp dark soy sauce
            • 1 tbsp shaoxing cooking wine or dry sherry
            • 1 tsp cornstarch
            • ¼ tsp chinese five spice

            Rice & Potatoes

            • 2 cups rice rinsed & cleaned
            • 2 cups low- sodium chicken broth
            • ¼ cup water
            • 1 tbsp soy sauce
            • 1 lb potatoes peeled & cut into cubes
            • 3 large eggs
            • 2 tbsp canola, vegetable or peanut oil

            Instructions
             

            Marinate

            • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

            Pressure Cook

            • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
            • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
            • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
            • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

            Garnish with chopped green onions. Serve & enjoy!

              Video

              Keyword Instant Pot Asian Chicken with Rice & Potatoes Recipe, Instant Pot Asian Recipe, Instant Pot Chicken with Rice & Potatoes, Pressure Cook Chicken with Rice & Potatoes
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