Marinated chicken with peanuts, lemon grass, soy sauce and coriander
2 servings
45 minutes
Marinated chicken with peanuts, lemongrass, soy sauce, and coriander is a harmony of flavors in Japanese cuisine. The light tang of lemongrass combines with the depth of soy sauce, the spiciness of chili, and the aromatic freshness of coriander. Peanuts add a pleasant texture, creating a crunchy contrast to the softness of the chicken. This dish embodies the balance and sophistication of flavors characteristic of Asian gastronomy. The marinade makes the chicken juicy and rich, while stir-frying in a wok reveals the spicy aromas of the ingredients. It is served with fluffy rice that perfectly absorbs the rich sauce. The dish is suitable for both a cozy dinner and an exquisite lunch, impressing with its depth and richness of flavor nuances.
1
Cut the chicken into diagonal strips and place it in a bowl. Add finely chopped lemongrass, crushed chili and garlic, 1 tablespoon of vegetable oil, and fish sauce. Mix well, cover with plastic wrap, and refrigerate overnight.
- Chicken breast: 2 pieces
- Lemon grass: 2 stems
- Red chili pepper: 3 pieces
- Garlic: 2 cloves
- Vegetable oil: 3 tablespoons
- Fish sauce: 2 tablespoons
2
Heat the wok over medium heat for 1-2 minutes until it smokes, then add the remaining oil and finely chopped red onion. Sauté for 1 minute, then add the chicken and marinade and cook for another minute. Add peas, sprouts, and diced green pepper. Sauté for another 2 minutes, then add salt, sugar, and half of the peanuts, and sauté for another minute.
- Vegetable oil: 3 tablespoons
- Red onion: 1 head
- Chicken breast: 2 pieces
- Green peas: 12 pieces
- Bean sprouts: 0.5 glass
- Green pepper: 0.5 piece
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Salted peanuts: 30 g
3
Add soy sauce and water. Mix corn flour and 2 tablespoons of water to a paste. Take 2 tablespoons of sauce from the wok and add to the corn paste, pour everything back into the pan and mix well. Cook for another 4-5 minutes until the sauce thickens.
- Light soy sauce: 3 tablespoons
- Water: 300 ml
- Corn flour: 2 tablespoons
4
Meanwhile, boil the rice in boiling water until soft. Drain and divide into 2 bowls. Place the chicken with vegetables on a plate and sprinkle with remaining nuts and chopped coriander. Serve together.
- Rice: 100 g
- Salted peanuts: 30 g
- Fresh cilantro (coriander): to taste