Chicken is marinated in a lemongrass sauce and then topped with a chile-ginger sauce and served with shallot rice for a quick and tasty weeknight dinner that can be served at dinner parties too. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Recipe Summary

20 mins
38 mins
58 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chile Ginger Sauce:


Instructions Checklist
  • Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.

  • Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.

  • Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.

  • (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)

  • Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.

  • Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.

  • Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.

  • Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.

  • Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

425 calories; protein 28.4g 57% DV; carbohydrates 53.9g 17% DV; fat 10g 16% DV; cholesterol 64.6mg 22% DV; sodium 312mg 13% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
I really loved the flavors in the chile-ginger sauce...such a fresh and creative way to prepare chicken breast. The fresh vegetables on the top added a nice crunch too! Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I really loved the flavors in the chile-ginger sauce...such a fresh and creative way to prepare chicken breast. The fresh vegetables on the top added a nice crunch too! Read More
Rating: 5 stars
Jackie this is a FANTASTIC dish! Loved everything about it so I don't even know where to begin. The rice is lovely...the flavor is subtle against your chicken and the sauce but is definitely the base of the dish from which all the other flavors build. The chicken is marinated perfectly and I love that you don't need to marinate it longer than this recipe takes to make up until you cook it. The cucumbers offer a great fresh addition to the dish as does the cilantro. I am so impressed with the homemade sauce as's AWESOME. Had a viewing party of the show and served both this dish and Troys and had the guests choose which dish one and yours was the overwhelming winner just as the judges decided. NICE JOB CooksInHeels looking forward to more amazing and great things from you in the food industry! Read More
Rating: 5 stars
My boyfriend and I LOVE this dish! It's so flavorful and delicious it's been added to our go-to dinner list and we make it probably every month. I don't think the recipe needs any changes we always make it as written and it comes out amazing. I highly recommend it! Read More
Rating: 5 stars
Totally loved it! Picky teenagers loved it too. Imagine that! I omitted the tamarind paste because I don't really prefer that spice. And it came out fantastic without it. The rice was delicious and the cucumber matchsticks were delicious with it and very unique! It was SO flavorful. Absolutely a keeper. Read More
Rating: 4 stars
We liked this! The flavors were nice and fresh and this had a great texture. When I went to get my cilantro from the fridge it was bad so I had to toss it and use dried:( I can't wait to try this again with the fresh as I know it will be even better! Thanks for sharing.:) Read More