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Jackie's Lemongrass Ginger Chile Chicken and Rice

Rated as 4.67 out of 5 Stars

"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!"
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Ingredients

58 m servings 432 cals
Original recipe yields 4 servings

Directions

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  1. Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.
  2. 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.
  3. 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.
  4. (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.)
  5. 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.
  6. 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.
  7. 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.
  8. Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.
  9. Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 432 calories; 10.3 g fat; 54.4 g carbohydrates; 28.9 g protein; 67 mg cholesterol; 792 mg sodium. Full nutrition

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Reviews

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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!

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...

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 ...

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 ...

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 ...