Jackie’s Lemongrass Ginger Chile Chicken and Rice

Jackie’s Lemongrass Ginger Chile Chicken and Rice Chicken is marinated in a lemongrass sauce and then topped with a chile-ginger sauce and served with shallot rice for a quick and tasty weeknight dinner that can be served at dinner parties too. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Chile Ginger Sauce:

Time Details

    PREP : 20 mins

    COOK : 38 mins

    TOTAL : 58 mins

    SERVING : 4

    YIELD : 4 servings

  • Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.

  • Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.

  • Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.

  • (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)

  • Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.

  • Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.

  • Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.

  • Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.

  • Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.

Per Serving: 425 calories; protein 28.4g; carbohydrates 53.9g; fat 10g; cholesterol 64.6mg; sodium 312mg. Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.