Lemongrass Chicken with Fresh Veggies, Mint, and Basil

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You know what feels so great? Being able to fully recreate something you’ve had at a restaurant. You know what also feels so great? Knowing that you have late night in the fridge waiting for you when you’re out at a bar. While the latter is irrelevant to this post, I can’t help but think back to this one time when my second year of college, my roommate Kate and I made nachos for dinner and saved ourselves a perfect late night portion for after we went out. It may have made that month of my life that much better.

Or, for those of you recently out of college, how awesome was it to come home on break and have your favorite snacks awaiting your arrival at home? I’d often come home to the Costco melon-sized muffins and boxes of Ghiradelli brownie mix just ready for my friend Cessie and I to dig into. I can imagine, well, actually I know this because my parents have been very upfront with me about it, that when you’re a parent you’re trying to keep your kids around as long as possible when they come home from college. My mom would always have the snacks at our house, hoping that it would secure our house as the preferred location for friends reunions. In fact, it was and is still fairly successful, and I think I may have taken on this activity as I try to make my house welcoming.

I’ve got a two word recommendation for you: candy. bowl.

There’s an art to the candy bowl and it goes along with the motive behind this dish. There’s a move to get people to come over (the main dish) and then there’s the move to get them to stay (the candy). In this case, I’d say I was cooking with close enough friends where I didn’t really need the candy bowl but it’s seriously so funny to me to see people who visit for the first time light up at the candy bowl. Especially when I have candy in there that I wouldn’t have expected some people to like.

Have nothing to talk about to a friend of a friend who is visiting your party? “um so, can I offer you a reeses egg?”

Trying to console a friend and can’t find the next thing to say? “Ugh, I know, boys right? Let’s discuss over dark chocolate caramel-filled Ghiradelli squares”

It’s all about engaging whomever is around. With this lemongrass chicken dish, I wanted to get my friends involved in what is one of my FAVORITE dishes as of late. At most Vietnamese places, people are always about the pho. I’m really not a huge soup person, so I always go for the lemongrass pork or chicken if they have it. I love the fact that you get this really moist, flavorful cut of meat with a scoop of rice and a mound of raw veggies and fresh herbs. The combination of the fresh herbs with the hot chicken is to die for.

A few months ago, my friend Julia and I frequented a pho place post-karaoke with two of our other friends and I had a very delicious version of this dish. Since then, I’ve been thinking about recreating it and finally got to it about a month ago.

I say I wanted to get everyone engaged because it’s a dish that involves a lot of chopping but little precision. For a group dinner, you want everyone to feel included and like they have “a job.” I’ve found this to be very important with a group of close girls as it makes it so much easier to continue the endless gabbing when there aren’t stressful time constraints or intense skills required to make the dish!!!

One person can cook the meat (or two who can switch off) while the others can chop and make rice. At the end, we ended up just making a big platter of some cooked veggies, some raw veggies, herbs, and the delicioso chicken. I took this recipe from one meant for pork and adjusted it for chicken thighs.

I am VERY confident you can make this and serve to your favorite gals and guys. It’s a great way to experiment with other cuisines and learn about new veggies/herbs. I’ve never cooked with lemongrass before and found it easy to figure out! (considering I looked up a video on youtube for how to cut it :))

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Lemongrass chicken with fresh veggies, herbs, and rice

adapted slightly from this Userealbutter recipe, serves 4 or 5 comfortably (you will NOT have leftovers :))

1.5 lbs boneless, skinless chicken thighs
1 1/2 tbsps light brown sugar
1 tbsp garlic, chopped
1 tbsp shallots, chopped
3 tbsps lemongrass, chopped
1/4 tsp black pepper
1 1/2 tsp dark soy sauce (or thick soy sauce) – I just used regular light soy sauce from TJs…
1 1/2 tbsps fish sauce
1 tbsp flavorless vegetable oil

1 cup rice

An assortment of cucumbers, carrots, fresh basil, fresh mint, zucchinis, and bell peppers of all colors

1. At least 2 hours before you want to start cooking, marinate the chicken. You could also do this up to 24 hours in advance. I think this is a really important step as you want the chicken to be as flavorful as possible! In the bowl of a large food processor or blender if you don’t have one, puree the lemongrass, shallots, garlic, and brown sugar. As recommended in the original recipe, if you dont have any of these tools, you could totally just chop it up really finely.

2. Add black pepper, fish sauce, soy sauce, and vegetable oil and puree until smooth. Place the chicken thighs in a large freezer bag and pour marinade over top. Swish around the marinade, ensuring all pieces of chicken are evenly coated. Refrigerate for at least 2 and up to 24 hours – taking the chicken out about 30 minutes before you want to cook it.

3. When ready to cook, take your chicken out of the refrigerator to bring to room temp. Meanwhile, bring 2 cups of water to boil with a pinch of salt. Once boiling, add rice and bring temp down so the rice is simmering. Cover and let simmer for about 30 minutes or until done.

4. After you’ve poured everyone a glass of wine (yes, Arianna, Kate and Julia, I will admit mine is the smallest), get to work chopping. Rice is a-cooking and chicken is ready for the stove. Ask your friend who is least afraid of raw meat to help you cut up the chicken into strips for sauteeing. You could also grill the thighs whole and chop them up afterwards. Sautee the chicken in batches for about 5-8 minutes on each side, until the pieces are no longer pink.

5. While one or two people are cooking the chicken, sautee some zucchini and peppers. For the raw vegetables, I like carrots and cucumbers julienned like they have at the restaurant. And lastly, for the herbs, chop the basil and mint into small dice or thin strips as it’ll be the garnish for the finished product.

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6. Once the chicken is done, put the veggies, herbs, and chicken on a large platter and let your friends serve from there! I like to start with a bed of rice, topped with chicken and veggies on the side. Make sure to add a generous topping of sriracha in whatever proportion you like. Enjoy! Oh, and don’t forget to offer a piece of candy for your guests on the way out 😉

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