Thai Lemmongrass Chicken with Mint

This is a very simple recipe based off of my version of Thai Mint Beef. It is very forgiving, robust to both substitutions and changes in quantities of ingredients.

I usually just start with the meat in hot oil. Saute times are about right if I add the remaining ingredients, in order, as I prepare them.

  1. Lightly brown about 2 large sliced chicken breasts in about 1-2 Tbsp oil. Do not fully cook. Peanut oil or a combination of peanut and sesame is preferred.
  2. Add about 1/2 HEAD minced garlic (about 1/4 cup), saute a bit.
  3. Add about 1-2 Tbsp minced fresh lemmongrass
  4. Add about 6 minced serano chilies
  5. Add about 1 medium sliced onion
  6. Saute enough to just barely start to brown (wilt?) onion.
  7. Add about 1 tsp Fish Sauce.
  8. Add about 1 Tbsp Sugar and stir until disolved and mixed.
  9. Turn off heat.
  10. Add about 1/2 to 1c slivered fresh Mint (or Basil) leaves, stir and serve with rice.

I can usually prepare this in less than 15 minutes.

Aaron Birenboim
Last modified: Thu Feb 23 10:15:25 MST 2006