Rating: 3.5 stars
24 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 0

Stalks of lemongrass garnish grilled chicken breasts flavored with a a soy-lemongrass marinade.

Martha Stewart Living, July/August 1996

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Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim lemongrass to 5 inches from base; remove and discard bad outer leaves; cut remaining lemongrass into 1/2-inch lengths. In a food processor, process lemongrass to a hairlike texture. Place in a bowl; add remaining ingredients except chicken.

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  • Remove tenderloins (small piece of meat attached to each breast) from chicken. Pound breasts to 1/8 inch thick; add, with tenderloins, to marinade, turning to coat. Marinate, refrigerated, 30 minutes to 8 hours.

  • Brush a grill or grill pan with oil; heat until medium hot. Grill chicken until cooked through and juices run clear when pierced, 3 to 4 minutes on each side. Serve.

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Reviews (1)

24 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
03/13/2008
Although I was missing the fish sauce, I made this recipe. Very easy to put together. Recipe is healthy, tasty and great for anyone who is watching calories. Also great for unexpected guests. I am going to look into storing lemongrass in the freezer so I always have some on hand.