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.

Calabash Ingredients

  • Garlic

  • Lemongrass

  • Lime

  • Chinese parsley

  • Chicken thighs

  • Sriracha Honey Sauce

You’ll Also Need

  • Salt and pepper

  • Vegetable or other neutral-flavored oil

  • Shoyu


  • Paper towel

  • Large nonstick frying pan (12”)


  1. Wash and dry produce. Keep ingredients separate.

  2. 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.

  3. 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.

  4. To serve, divide chicken between two plates and pour glaze over. Garnish with Chinese parsley and remaining lime wedges.