Chicken Yassa
Alexa Weibel, Pierre Thiam
1518 ratings with an average rating of 4 out of 5 stars
1,518
1 hour, plus marinating
Lemongrass Chicken
Published Feb. 7, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 1pound boneless, skinless chicken thighs, cut into 1-inch pieces
- ½teaspoon coarsely ground black pepper
- 2tablespoons canola or vegetable oil
- ¼cup minced fresh lemongrass, from 2 to 3 stalks (see Tip)
- 1small shallot, minced
- 1tablespoon minced garlic
- 1Thai red chile, thinly sliced
- 2tablespoons fish sauce
- ½teaspoon granulated sugar
- Cooked jasmine rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
284 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 25 grams protein; 819 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium bowl, season the chicken with pepper and toss to coat.
- Step 2
In a medium wok or skillet, heat the oil over high heat. Add the chicken and toss until golden all over, about 5 minutes.
- Step 3
Push the seared chicken aside, making space in the pan, reduce heat to medium-high and add the lemongrass, shallot, garlic and chile. Stir the aromatics together until fragrant, about 30 seconds, then stir to combine them with the chicken.
- Step 4
Add the fish sauce and sugar and cook, stirring occasionally, until the sauce is thickened and chicken is cooked through and caramelized, about 3 minutes. Serve over rice.
Tip
- To mince fresh lemongrass, first slice off the very bottom of the stalk, peel any discolored outer layers and mince the bottom couple of inches of the remaining stalk, where the flavor is concentrated.
Private Notes
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Cooking Notes
Cascadian
Normally I wouldn’t comment on a recipe I haven’t cooked (it’s now on the grocery list) but want to offer a tip. Anytime I’m using boneless skinless chicken thighs in a recipe that asks for a searing of cubed meat, I butterfly the fat side of the thigh to even out the thickness and sear them whole. May take a couple of batches. Then cube the chicken and back to the pan for finishing. You get a much more even sear and prevents overcooking. Bon appetit!
Shirley in Atlanta
Can you use lemon grass paste as a substitute?
SFCook
Though the flavor isn't as fresh, it should be fine to substitute puree for the stalks. The general ratio is 1 teaspoon puree for 1 stalk of lemongrass.
Lydia Sugarman
I had the same attitude until I tried it in a couple recipes. Fish sauce adds a special umami without being fishy. You might start with a lesser amount, say, 1 tablespoon. A substitute is soy sauce, vinegar, and a pinch of slt...but it isn't the same.
Samantha S
I have not made this particular dish (yet), but fish sauce adds an umami - that *something* extra. A deep soy sauce (like a mushroom soy sauce) or oyster sauce might give you a similar oomph. Also: I cook with fish sauce and detest the smell, which is overwhelmingly fishy, but the flavor doesn't typically overpower the dish with a fishy taste. If a recipe calls for a lot I add a bit at a time and taste a bunch to ensure I'm getting a flavor I like without the fish sauce overtaking the dish).
Anna
Fish sauce does not taste of fish - it is a heavily fermented product and tastes savory and salty. You can make something tasty but not quite the same with soy sauce, tamari, or liquid aminos.
Leanna
It was good even though I used oyster sauce instead of fish sauce.
Julie B.
Lynn, here's a webpage with six substitutions (found by googling "Fish Sauce substitutes"): https://food52.com/blog/22057-how-to-substitute-for-fish-sauce-in-a-pinch -Fish sauce is salty, but also has an umami funk that some folks find off-putting. Personally, I like it, but I'd never eat a spoonful of it by itself. I also wonder if a combo of soy sauce and lime juice, maybe with a pinch of sugar, might be a good sub.
Abbie from CA
I made this as written the other night, except for substituting a serrano pepper as my grocery store did not have thai chili peppers. It was delicious! I served it over jasmine rice as suggested with a side of baby bok choy/shiitake mushrooms. There were 2 of us, and no leftovers.
Amy
I thought this was just ok. Needed some lime zest or juice, fresh basil, or something else to brighten it.
Steve S
Re: fish sauce...I read somewhere that the inexpensive ones are more "stinky." I used some in a recipe where you add it to a hot pan, and the kitchen smelled like fish sauce for a week. One review recommended Red Boat (among others) and I've been using that with better results.
Ed D
The fish sauce overpowered the dish and didn’t just add umami. Just smelled and tasted like fish. Couldn’t taste the fresh lemongrass that smelled so great when I was mincing it. Total disappointment.
Madi
I have been eyeing this recipe for a couple of months and finally made it. I substituted Lemon grass paste cause that's all I could find. It turned out great! I grow Lemon grass in Florida but forgot to bring a few stalks home with me this season!! I used 3 Tablespoons of paste where the recipe calls for 1/4 cup of stalks. My hubby just said this recipe is a keeper!
veda
Plan to make this over a grill? Use oyster sauce , honey , water mix and brush during cook ing
Alex
I made this with tofu and vegan fish sauce and it was great. The flavour of sauce/marinade is quite powerful so the subtle taste of tofu worked wonderfully. Would make again with something green on the side.
gaby
appreciated how simple the recipe was. I did use an entire Serrano pepper and regretted it. Way too spicy. Also topped with sweet Thai chili sauce.
Diana
The comments really helped. I cut the fish sauce by a quarter, added ginger, an extra half teaspoon of sugar, and a tablespoon of lime right at the end, and this was really delicious.
Sunny
I added 3 TBS soy sauce to the recipe as it was too bland.
Chris
First time user of fresh lemongrass from the garden and it won't be the last! I didn't add the Thai chile pepper because of spice averse children but we really enjoyed the dish. Next time I would add minced ginger and maybe a little cornstarch and water to create a bit more sauce. So yummy!
Nicole_Canada
Followed as is but used vegan chicken. Way too salty!
Kit L.
Vegan chicken?
Liz
To me, this dinner just smelled and tasted like straight fish sauce. We were very excited to try it and had to force ourselves to eat it.
geelarsen
Soooo my middle aged post Covid brain forgot to add the lemongrass to the lemongrass chicken. It was still delicious.
AJ
I used chicken tenders instead of thighs, and seasoned them with some Asian fried chicken spice mix. More shallots, garlic and used lemongrass puree. Outstanding!
H. Gillette
I made this. I was rereading the recipe afterwards to see if perhaps I had left out some ingredients. I hadn’t. Perhaps my lemongrass was not fresh enough, but there was nothing about this that makes me want to try making it again, not when I have a recipe for Chongqing Chicken.
AllisonT
This was easy and fast but the sauce needed more punch. I doubled all the ingredients except the fish sauce, and used a bit of gochujang paste in place of Thai chili. Will keep playing around with the proportions....add a dose of lime maybe?
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