Ready to transport your taste buds to Southeast Asia? This Spicy Lemongrass Chicken Skillet is your ticket! It’s a whirlwind of vibrant, aromatic flavors—zesty lemongrass, fiery chili, pungent garlic, and fresh basil—all coming together in one pan. We’re taking tender chicken thighs and transforming them into a mouthwatering dish that’s both incredibly easy to make and bursting with character. Perfect for a weeknight dinner that feels anything but ordinary!
Ingredients
• 2 lbs / 900g boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 tbsp / 60ml extra virgin olive oil
• 3 stalks lemongrass, tough outer layers removed and bruised
• 3 tbsp / 15g red chili flakes, or to taste
• 2 ½ tbsp / 15g minced garlic, about 5-6 cloves
• 2 cups / 475ml water
• ¼ cup / 50g cherry tomatoes, halved
• ½ cup / 15g fresh basil leaves
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. In a large skillet, combine the chicken pieces, bruised lemongrass stalks, half of the minced garlic, a generous pinch of salt and pepper, and the water.
3. Bring the mixture to a boil over high heat, then reduce the heat to maintain a steady simmer.
4. Cook until the chicken is cooked through and the water has almost completely evaporated, about 15-20 minutes.
5. Remove and discard the lemongrass stalks. Transfer the chicken to a separate plate and set aside.
6. Wipe the skillet clean and heat the olive oil over medium-high heat.
7. Carefully add the cooked chicken to the hot skillet. Pan-fry until the pieces are golden brown and slightly crispy on all sides, about 5-7 minutes.
8. Add the remaining minced garlic and the red chili flakes to the skillet. Sauté for 30-60 seconds until fragrant.
9. Turn off the heat and stir in the halved tomatoes and fresh basil leaves until just wilted.
10. Season with additional salt and pepper if needed and serve warm.
Nutritional Information
• Serving Size: 1/4 of recipe
• Calories: 450 kcal
• Protein: 45g
• Fat: 28g
• Carbohydrates: 5g
• (Note: This is an estimate and may vary based on exact used.)
Pro Tips
• To release maximum flavor, smash the lemongrass stalks with the back of a knife before adding them to the pan.
• Control the heat by adjusting the amount of red chili flakes. For a milder dish, start with one teaspoon and add more as desired.
• This dish is fantastic served over a bed of fluffy jasmine rice or rice noodles to soak up all the delicious pan juices.
• For an extra layer of flavor, add a splash of fish sauce or soy sauce along with the garlic and chili flakes in step 7.
FAQ
Q: How do I prepare the lemongrass for this recipe
A: To release its maximum flavor, remove the tough outer layers from the lemongrass stalks and then smash or bruise them with the back of a knife before adding them to the skillet.
Q: Can I make this lemongrass chicken less spicy
A: Yes, you can easily control the heat. The recipe suggests adjusting the amount of red chili flakes to your preference. For a milder version, start with just one teaspoon.
Q: What should I serve with this spicy chicken skillet
A: This dish is fantastic served over a bed of fluffy jasmine rice or rice noodles, which are perfect for soaking up the delicious pan juices.
Q: How can I add an extra layer of flavor to this dish
A: For more depth of flavor, you can add a splash of fish sauce or soy sauce at the same time you add the garlic and chili flakes.
