Healthy Recipe Thursday: Lemongrass Chicken

Today’s recipe is courtesy of Tram Le, RD, author of the lovely blog Nutrition to Kitchen….  It’s an amazing collection of recipes, I think all developed by Tram.  Or maybe they’re a lot of “recipes” that were handed down to her.  She actually says she wasn’t given recipes — just an intuitive ability balance flavors that she learned watching her mom and other “remarkable women” in her family.  That’s what appealed to me about her post that featured this recipe, besides the fact that the recipe itself is simple and flavored with lemongrass.  I love  lemongrass when I taste it in dishes I get at restaurants but haven’t ever really used it in anything I make at home.  This recipe inspires me.

I especially encourage Moms with young children still at home to read Tram’s blog.  Many of our children today are growing up with no knowledge of food.  It’s easy to get that knowledge if that’s all they know as children.

Lemongrass Chicken (Thit Ga Xao Xa)

Serves 4-6

1.5 lbs chicken thighs, skinless, boneless, excess fat trimmed off (about 6 4-oz thighs)

3 Tbsp minced lemongrass

3 cloves garlic, minced

1 Tbsp fish sauce

1/2 tsp low-sodium soy sauce

1 tsp granulated sugar

1/4 tsp turmeric powder

1/2 tsp red pepper flakes

Freshly cracked black pepper

2 tsp canola oil

1.  Combine all ingredients, except for canola oil, and allow to marinate in the refrigerator, for about 1-2 hours.

2.  Heat the canola oil in a large skillet, over medium-high heat.  Add the chicken thighs and cook for about 6 minutes.  Flip the chicken thighs over, reduce the heat to medium, and cook for another 6-7 minutes, or until done.’

Note:  The recipe is gluten-free if you use gluten-free soy sauce.


Do you have any stories about how you learned to cook?  Or did you learn?

7 responses to “Healthy Recipe Thursday: Lemongrass Chicken”

  1. Lori says:

    Do you find the minced lemongrass in the spices aisle? I hadn’t ever heard of something like that. The recipe looks really good though.
    My mom taught me to cook through doing 4-H. She loves to cook, and though I know how to cook, it’s something that I don’t enjoy doing. It’s kind of hard for her to understand, b/c she likes doing it so much.

  2. Thanks for the shout-out Marsha! Lori, you can find fresh lemongrass stalks in your produce aisle. Cut the bottom bulb, peel off a few of the tough outer layers and mince the tender stalk inside. In Asian supermarkets you can also find minced lemongrass packaged frozen, which is really convenient and cuts down on prep time.

  3. Betsy says:

    .-= Betsy’s last blog post..Some Chili for the Chilly Weather! =-.

  4. wow great site and recipe yummy
    .-= rebecca subbiah’s last blog post..CO 2 Emission Labeling on Food =-.

  5. Kat says:

    This looks great. I think I will make it this week. Thank you!
    .-= Kat’s last blog post..Hot 100 Challenge – Update #3 =-.

  6. Argie says:

    Marsha, the dish seems like easy to prepare. I wonder what the outcome looks like because you haven’t post any pictures of it. I hope that you will put some pictures on the next dish.

  7. Marsha says:

    Thanks for the heads up re the picture, Argie. We moved our blog from and back to WordPress in the last year and some of the pictures got corrupted in the process. It’s back now, though.

    Hope you enjoy the recipe!

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