Marinated Chicken with Peanuts, Lemongrass, Soy Sauce, and Cilantro

Main Dishes | Japanese cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Marinated Chicken with Peanuts, Lemongrass, Soy Sauce, and Cilantro

Ingredients

Skin-On Chicken Breasts - 2 pieces
Mild Chili Spice - 3 pieces
Garlic - 2 cloves
Lemongrass - 2 stalks
Fish Oil - 2 tablespoons
Vegetable Oil - 3 tablespoons
Spanish onions - 1 head
Peanut Sprouts - ½ cup
Snap Peas - 12 pieces
Orange Bell Peppers - ½ piece
Salt - 1 teaspoon
Sugar - 1 teaspoon
Unsalted peanuts, shelled - 1.1 oz
Soy Sauce - 3 tablespoons
Water - 10 fl oz
Corn Starch - 2 tablespoons
Rice - 3.5 oz
Cilantro - to taste

Step by Step guide

Step 1

Cut the chicken into diagonal strips and place it in a bowl. Add finely chopped lemongrass, minced chili peppers, garlic, 1 tablespoon of vegetable oil, and fish sauce. Mix well, cover with plastic wrap, and refrigerate overnight.

Step 2

Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add the remaining oil and finely chopped red onion. Stir-fry for 1 minute, then add the chicken and marinade, cooking for another minute. Add the peas, bean sprouts, and diced green bell pepper. Stir-fry for another 2 minutes, then add salt, sugar, and half of the peanuts, stir-frying for another minute.

Step 3

Add soy sauce and water. Mix cornstarch with 2 tablespoons of water to form a paste. Take 2 tablespoons of sauce from the wok and add it to the cornstarch paste, then pour everything back into the pan and mix well. Cook for another 4-5 minutes until the sauce thickens.

Step 4

Meanwhile, cook the rice in boiling water until tender. Drain and divide into 2 bowls. On a plate, arrange the chicken with vegetables and sprinkle with the remaining peanuts and chopped cilantro. Serve together.