Pan-Roasted Thai Lemongrass Chicken
Inspired by the exotic flavors of Thailand, this dish kicks up the the flavor of juicy chicken thighs with lemongrass and sriracha.
Sriracha Honey Sauce
You’ll Also Need
Salt and pepper
Vegetable or other neutral-flavored oil
Large nonstick frying pan (12”)
Wash and dry produce. Keep ingredients separate.
Mince garlic. Peel outer layers from lemongrass, mince the tender core; discard outer layers. Cut lime into quarters; juice two quarters; reserve remainder. Pick Chinese parsley leaves from stems; discard stems.
In a large frying pan, heat 1 tablespoon oil over medium-high heat. Place chicken in pan skin-side down. Cook until skin is browned and crisp, about 2 minutes. Turn and repeat, another 2 minutes. Add garlic and lemongrass. Cook until fragrant, about 30 seconds. Stir in Sriracha Honey Sauce, 2 tablespoons shoyu and lime juice. Simmer until thick and syrupy, 2-3 minutes.
To serve, divide chicken between two plates and pour glaze over. Garnish with Chinese parsley and remaining lime wedges.