Poulet à la Citronnelle
A fragrant and flavorful chicken dish where chicken pieces are marinated and then stir-fried or braised with fresh lemongrass, garlic, ginger, and a touch of soy sauce and oyster sauce, creating a dish that is both aromatic and savory.
🧂 Ingredients
- 600 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 3 medium Lemongrass stalks(tough outer layers removed, finely chopped or pounded)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 2 stalks Green onions(chopped, for garnish)
- 1 optional Red chili(thinly sliced, for garnish)
👨🍳 Instructions
- 1
In a bowl, combine the chicken pieces with minced garlic, grated ginger, chopped lemongrass, soy sauce, oyster sauce, sesame oil, and cornstarch. Mix well to coat the chicken. Let it marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
- 2
Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
- 3
Add the marinated chicken to the hot wok in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for about 5-7 minutes, until the chicken is browned and cooked through.
- 4
If the mixture seems dry, you can add a splash of water or chicken broth (about 2-3 tbsp) to create a light sauce.
- 5
Continue to stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
- 6
Remove from heat. Stir in most of the chopped green onions.
- 7
Serve hot, garnished with the remaining green onions and sliced red chili (if using). This dish is excellent served with steamed rice.
💡 Pro Tips
- ✓Ensure the lemongrass is finely chopped or pounded to release its full aroma.
- ✓Don't overcrowd the wok when stir-frying the chicken, as this will steam it instead of searing it.
- ✓Adjust the amount of soy sauce and oyster sauce to your taste.
🔄 Variations
- Add sliced bell peppers or snow peas during the last few minutes of cooking for added color and texture.
- For a spicier version, add a pinch of red pepper flakes to the marinade or during stir-frying.
- Substitute chicken breast for thighs, but be careful not to overcook.