Lemongrass Chicken

 Mikey and I used to be obsessed with this local restaurant in Sturbridge, Ma called Kaizen. We would go there as often as once every week and no matter how often we had dinner there, it never got old or boring. Mikey has always been the adventurous one and would try his best to sample each and every sushi and sashimi dish they had to offer and to be honest, over time and it kind of seemed like it was his goal!

Anyways, incase you are not familiar with Kaizen, it is a quaint little sushi bar and hibachi grill in Sturbridge and is pretty well-known to all the local and non local foodies that come to this area thanks to the Brimfield Flea Market. Whenever we would stop in for a late lunch or dinner I would always end up either ordering the Hibachi Filet Mignon or their Lemongrass Chicken… they are my favorite!

I thought about Kaizen last night when trying to figure out what to make for dinner tonight and decided to give the Lemongrass Chicken a try… but then I got nervous that maybe it wouldn’t come out as well as anticipated because lets face it… I have never attempted to make this dish before! That being said I was torn, make Lemongrass Chicken over some salad greens or make Giada De Laurentiis Lemon Fettuccine juuuuuust incase I flop! Well how about both??? They are very similar in the ingredients department, both very easy according to multiple sources, and if one is not a success then I have the other dish as back up… GENIUS!

And the Lemongrass Chicken goes something like this…


1.5 Lbs Boneless Chicken Tenders

4 Stalks Lemon Grass (you can find it at Big Y in the fresh herb section of the produce department)

1 Coarsely Chopped Shallot

6 Tsp Low Sodium Soy Sauce

6 Tsp Sugar

6 Tsp Minced Garlic (about 4-5 large cloves)

2 Tbsp Fresh Lemon Juice

1/2 Cup Vegetable Oil

Ok so I know that working with Lemongrass is a bit intimidating…. trust me. But that being said, you just need to deal with it and get it over with!

Take the 4 stalks of Lemongrass and cut both ends off then remove the initial layer of skin.

After the ends are trimmed cut them in half so they are about 1″ long.

Half them length wise then cut each half length wise again so they are cut into quarters.

Once this step is complete, transfer the Lemongrass to a food processor and pulse until it is super shredded and is very fine.

That was before… then below is after!

So next what we are going to do is combine all of the ingredients except for the chicken into a bowl or Tupperware and whisk together well.

Next, cube the chicken tenders into bite sized pieces.

Mix well into the Lemongrass & Soy Sauce mixture and let sit for a minimum of 30 minutes.

Heat a large sauce pan over medium heat and add the chicken and lemongrass mixture.

Cook chicken throughly until no longer pink in the center.

Serve chicken and lemongrass sauce over salad greens or I bet steamed white rice would be even more delicious!

That is how I am going to serve it next time for sure!

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