Chicken with Lemongrass and Basil
One of my all time favourite dishes. I always use free range chicken for best flavour.
One of my all time favourite dishes. I always use free range chicken for best flavour.
- Carbohydrate 25.1227450010529 g
- Cholesterol 35.875 mg
- Fat 16.3592299964 g
- Fiber 4.41850012717061 g
- Protein 15.4684900000464 g
- Saturated Fat 3.2888204993916 g
- Serving Size 1 1 Serving (288g)
- Sodium 751.642000000122 mg
- Sugar 20.7042448738822 g
- Trans Fat 2.5334489998236 g
- Calories 302 calories
Step-by-step
- Heat oil and cook lemongrass, garlic, sambal and onion for 3 minutes.
- Add chicken and stir-fry for 4 minutes.
- Add beans and cook for 3 minutes.
- Add tomatoes and heat through.
- Add fish sauce, lemon juice and basil. Serve with rice
Avoiding Overcrowded Pans
Cooks frequently dump all ingredients into the skillet at once, which drops pan temperature below 300 degrees Fahrenheit and causes steaming instead of frying. Achieving proper browning requires staging components so the cooking vessel retains thermal energy. High heat transforms the exterior proteins rapidly while locking in moisture.
Adapting Aromatics and Acids
Fresh lemongrass stalk can be replaced with frozen minced lemongrass at a one-to-one ratio, though dried lemongrass lacks the volatile aromatic oils needed for pungent depth. If lemon juice runs out, unseasoned rice vinegar provides the necessary acidity to balance the salty fish sauce without altering the fundamental flavor profile. Standard yellow onions substitute seamlessly for red varieties when cut into uniform wedges that measure roughly half an inch thick at the base.
Managing the Herb Addition
Adding basil too early destroys its volatile compounds through prolonged thermal exposure. Introduce delicate leaves at the very end of cooking, removing the pan from the burner immediately after the greens wilt into the sauce.
