Fragrant Lemongrass Chicken with Chili-Oil Noodles
50 minutes
775 reads
About Fragrant Lemongrass Chicken with Chili-Oil Noodles
Get ready for a flavor explosion with this vibrant Lemongrass Chicken with Chili-Oil Noodles! Imagine tender, juicy chicken infused with fragrant lemongrass, ginger, and garlic, then grilled to smoky perfection.These flavorful bites are tossed with silky ribbon noodles and coated in a fiery chili-oil dressing. The dish is a delightful dance of aromatic herbs, zesty citrus, and just the right touch of heat.Perfect for a quick and satisfying weeknight dinner or an impressive weekend feast, this recipe is a must-try!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Lemongrass Chicken Marinade
- 6 Chicken Strips
- 4 piece Lemongrass Stalks dried
- 5 sprigs Mint Leaves fresh
- 2 Chilies green
- 2 Cloves
- 1/2 tsp Ginger-Garlic Paste
- 1/2 Lime juiced
- 1/2 tsp Vinegar white
- 1/2 tsp Turmeric Powder
- Salt to taste
For the Noodles and Garnish
- 1 package Ribbon Noodles or flat noodles
- 2 tsp Olive Oil
- 2 tsp Chili Oil
- 2 sprigs Cilantro Leaves for garnish, fresh
- Schezwan Sauce for garnish
Instructions
- In a blender or food processor, combine the lemongrass, lime juice, turmeric powder, ginger-garlic paste, cloves, mint leaves, and green chilies. Blend into a smooth paste, adding a little water if needed to facilitate blending.
- Place the chicken strips in a bowl. Add the lemongrass paste, white vinegar, and salt. Mix thoroughly to coat the chicken evenly. Cover and marinate for at least 30 minutes, or longer for enhanced flavor.
- Heat a grill pan or skillet over medium-high heat. Brush lightly with olive oil. Add the marinated chicken strips and grill for about 3-4 minutes per side, or until cooked through and slightly charred. Grilling adds a delicious smoky flavor.
- Once cooked, wrap the chicken in foil and let it rest for 10 minutes. This allows the juices to redistribute, resulting in more tender chicken.
- Bring a large pot of salted water to a boil. Add the ribbon noodles and a drizzle of olive oil to prevent sticking. Cook according to package directions until al dente. Drain the noodles and toss with chili oil.
- Divide the noodles among serving plates. Top with the grilled lemongrass chicken. Garnish with fresh cilantro and a drizzle of Schezwan sauce, if desired.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 272kcalCarbohydrates: 7gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 96mgSodium: 328mgPotassium: 680mgFiber: 2gSugar: 2gVitamin A: 293IUVitamin C: 12mgCalcium: 25mgIron: 2mg
Jyothi Varne
Articles: 31
3 Comments
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This looks so good! Can’t wait to cook it.
Great recipe! I’m eager to try it.
Absolutely delicious! Can’t wait to try it.