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.
- 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.
- Add about 1/2 HEAD minced garlic (about 1/4 cup), saute a bit.
- Add about 1-2 Tbsp minced fresh lemmongrass
- Add about 6 minced serano chilies
- Add about 1 medium sliced onion
- Saute enough to just barely start to brown (wilt?) onion.
- Add about 1 tsp Fish Sauce.
- Add about 1 Tbsp Sugar and stir until disolved and mixed.
- Turn off heat.
- 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.
Last modified: Thu Feb 23 10:15:25 MST 2006