Sep 26, 2011

Asian Chicken Strips

Asian Chicken Strips

I desperately wanted to do something: cook, shoot a posting, do anything but lie on the couch or in bed with my foot propped up a stack of pillows feeling sorry for myself. Best way is to distract myself so I started jotting down recipe ideas.

But as much as I wanted to, I just couldn’t prep the food and shoot the photos all by myself. My guy, who has taken care of me in a fantastic way, offered to help out and the weather really cooperated this weekend. Color me happy.

I wanted something light, flavorful and citrusy. Is that even a word, citrusy? Probably not, but I think you catch my drift.

Chicken strips“, I thought. Best possible way to incorporate some delicate Asian flavors. Preferably woven onto skewers because J-man loves anything that is skewered. The kid has many idiosyncrasies for sure.

You can skewer them or just cook the strips. You can grill them or use a skillet. Whatever you like, you have options. These chicken strips turned out to be a real treat. They’re so flavorful you won’t even need a satay sauce to go with them.

 

Ingredients:

1 pound chicken fillet
1 tbsp fish sauce
1 tbsp brown sugar
thumb size piece of ginger
1 or 2 lemon grass stalks
2 garlic cloves
1 red long chili
3 tbsp light soy sauce
2 tbsp mirin
3 tbsp oil
1/2 tsp sesame oil
1/4 tsp chinese five-spice
1 tbsp sake

Topping: thinly sliced spring onion, chili pepper and crushed peanuts

 

Directions:

This angle will probably get boring soon but alas, I don’t have many options seeing as I have to do this sitting down.
Asian Chicken Strips

Slam the lemon grass on the cutting board to release more of the flavor. Really smash it. Remove the outer layer and mince only the white part.
Asian Chicken Strips

 
Nothing in this world can beat the scent of lemongrass or ginger to me. I used two stalks.
 

Peel the ginger and grate it along with 2 garlic cloves.
Asian Chicken Strips

If you like spiciness leave in the seeds. I removed them.
Asian Chicken Strips

Finely mince the chili pepper and put everything in a big bowl.
Asian Chicken Strips

Add the fish sauce.
Asian Chicken Strips

I used light soy sauce: it’s lighter in flavor and slightly saltier than the dark version. Add the mirin and sesame oil as well.
Asian Chicken Strips

Pour in the oil (mine was peanut oil) add the chinese five spice and sugar and stir until the sugar dissolves.
Asian Chicken Strips

 
This is a really fragrant marinade.
 

The sake is optional, of course, but it adds pizzazz to the marinade. You could also use some sherry or Marsala instead.
Asian Chicken Strips

Cut the chicken breasts into long strips and add them to the marinade.
Asian Chicken Strips

Cover the bowl with plastic wrap, put it in the fridge to let it all soak up the flavors for a couple of hours, preferably overnight.
Asian Chicken Strips

Thread the chicken onto skewers that you’ve soaked for 30 minutes.
Asian Chicken Strips

I got my BGE stable at 350F˚ (175C˚) and grilled the skewers for about 3 minutes on each side.
Asian Chicken Strips

 
You could also just brown the strips in a skillet. Skewer the chicken and cook them in a skillet or use your stove top grill.
 

It smelled so good. The scent of the lemon grass really popped out.
Asian Chicken Strips

 
Feel free to serve them with peanut sauce, but I opted for a little crunch, freshness and heat by adding thinly sliced spring onions and chili pepper and sprinkling crushed peanuts on top.
 

They were awesome. The flavor is amazing and they can be eaten as an appetizer, main course or even snack.
Asian Chicken Strips

 

Asian Chicken Strips
Ingredients
    1 pound chicken fillet
    1 tbsp fish sauce
    1 tbsp brown sugar
    thumb size piece of ginger
    1 or 2 lemon grass stalks
    2 garlic cloves
    1 red long chili
    3 tbsp light soy sauce
    2 tbsp mirin
    3 tbsp oil
    1/2 tsp sesame oil
    1/4 tsp chinese five-spice
    1 tbsp sake

    Topping: thinly sliced spring onion, chili pepper and crushed peanuts

Directions
    Slam the lemon grass on the cutting board to release more of the flavor. Really smash it, Remove the outer layer and mince only the white part.

    Peel the ginger and grate it along with 2 garlic cloves. Finely mince the chili pepper (with or without seeds) and put everything in a big bowl. Add the fish sauce, soy sauce, mirin, sake and sesame oil. Pour in the oil, add the brown sugar, five-spice and stir until the sugar has been dissolved.

    Cut the chicken breasts into long strips and add them to the marinade. Cover the bowl put it in the fridge and let the chicken soak up the flavors for at least a couple of hours.

    Let wooden skewers soak for 15 to 30 minutes before threading the chicken strips on to them. Grill or saute the chicken about 3 to 4 minutes on each side. Garnish with thinly sliced spring onions, chili pepper and crushed peanuts.
Meal type: appetizer, main course, snack
Servings: 4
Copyright: © kayotickitchen.com

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    23 Comments »

    1. 1

      Kay -they look awesome too!
      Do try my chicken tikkason my site

      Aban on Sep 26, 2011 @ 10:21 am Reply
    2. 2

      Looks great! Will definitely go onto my “to make” list. 
      BTW It sounds silly but I have been thinking about you and your ankle! As a person who is regularly treading on lego (OUCH!) I imagine my toy littered floor is just an accident waiting to happen. Anyway, I hope you are up and at ’em again soon.
      Also btw – I just bought the ingredients for Pork Tenderloin The Autumn Way! Looking forward to trying that sometime in the week :D
       

      kate on Sep 26, 2011 @ 10:32 am Reply
      1. It’s really scary how easily an accident like this can happen around the house. 

        Kay on Sep 26, 2011 @ 12:11 pm Reply
    3. 3

      Wow, kudos to you for still shooting postings! I prepared myself for a couple of months without updates from your site, but it seems you’re not letting a fractured ankle hold you down. Well, in a figurative sense at least ;)

      Ilse on Sep 26, 2011 @ 10:39 am Reply
      1. We have dining room chairs with little wheels on them. It’s bound to be real fun to see how I race around the living room and kitchen on it.

        It’s a lot harder than I thought it would be, though. Still a lot of pain and not being able to do anything and needing for every little thing is hard. 

        Kay on Sep 26, 2011 @ 12:12 pm Reply
    4. 4

      Glad you are feeling a little better.

      Arrisje on Sep 26, 2011 @ 1:57 pm Reply
    5. 5

      Wow! I can’t believe you shot a whole post sitting down. You’re amazing. And the chicken looks delicious, too!

      Lana @ Never Enough Thyme on Sep 26, 2011 @ 2:10 pm Reply
    6. 6

      Well just goes to show you, one woman sitting on her butt can do more than …. well, you get the idea ;)
      This is a great post from any angle!

      Judy@Savoring Today on Sep 26, 2011 @ 2:41 pm Reply
    7. 7

      Fantastic recipe.  Can’t wait to try it.  Thanks for posting even while you’re at the “spa” resting. 

      Kathy on Sep 26, 2011 @ 4:18 pm Reply
    8. 8

      This looks deliscious. I haven’t seen fresh lemon grass here in the middle of Virginia. Would lemon zest and maybe some dried lemon grass work?

      Jodi on Sep 26, 2011 @ 7:06 pm Reply
      1. I can’t buy fresh lemon grass all the time either, but when I do I buy it in bulk.

        I would use dried lime grass and lime zest probably.

        Kay on Sep 26, 2011 @ 7:56 pm Reply
    9. 9

      these. look. incredible.
      I could skewer my face for those.
      ouch.

      Bev Weidner on Sep 26, 2011 @ 8:15 pm Reply
    10. 10

      I was happily surprised as well to see you post a recipe (in your condition) and especially happy that I had chicken breasts thawing in the fridge. The Chicken Asian Strips turned out very good. McCormicks makes dried lemon grass stalks. They aren’t as good as fresh but at least I can keep them on hand and just soak them in hot water to use. We had seared cabbage (with garlic and hoisin sauce) and couscous (with pine nuts) to accompany the strips (which I grilled outside). Oh, and also a loaf of Healthy Bread in 5 Minutes a Day. Keeper recipe!

      MadTyMom on Sep 27, 2011 @ 1:51 am Reply
    11. 11

      Yum, these look delicious. And citrusy is definitely a word. :-)

      laura k on Sep 27, 2011 @ 6:20 pm Reply
    12. 12

      Kay, you never cease to amaze me.  Despite your condition you are still posting beautiful recipes.  Love you and hope your recovery is speedy!

      Rhonda on Sep 28, 2011 @ 6:47 am Reply
    13. 13

      Wow, the pics are beautiful in spite of your condition…hope you are feeling better…

      Arch on Sep 28, 2011 @ 8:17 am Reply
    14. 14

      I think you’ve nailed it… even sitting down you manage to take great photos! (*bowing deeply*) I love lemon grass too and I do think citrusy is a word. I use it a lot so that could to mean it is a proper word, right? lol..
      Hope you will be able to take different angled shots soon..

      Simone on Sep 29, 2011 @ 2:15 pm Reply
    15. 15

      Hi, Kay! Keeping busy with something you love is a great medicine; just please be careful still, and don’t overdo!
      This is a definitely going on next week’s menu, which I am shopping for tomorrow! Have a few questions for ya:
      I have ground lemon grass, would that work? What would be the measurement then?
      Can a chili sauce be used instead of the fresh chili, like a shrirachi or sweet chili paste, and if so, what measurements?
      Bottled fish sauce?! I haven’t seen this is my ‘regular’ grocery stores here in mid-MO, USA.  Is a sauce different from a fish stock? I see it called for in a lot of recipes lately too – must be the season! Any good substitute if I can’t find it?
      I personally would not substitute Marsala for the sake. Definitely go with sherry. Marsala is too different, and overpowering, from the others. I adore Marsala; I use it in a great many other recipes. I stopped buying the small bottles of ‘cooking Marsala’, and find the real-deal wine bottles; when they are reasonably priced, they are cheaper overall than the cooking ones! Wee!
       
       

      Trish-in-MO on Sep 29, 2011 @ 7:25 pm Reply
    16. 16

      How’s your ankle?  The day after I read your post, and glibly advised you to “stay on the couch — your family will be fine,” I stepped into a pothole and sprained my ankle, with an avulsion fracture. 

      Nothing as bad as your injury, but my sympathy and empathy for your frustration has grown immensely.  It’s so frustrating to finally have the opportunity to sit around on the couch and read, to have my loving family bring me drinks and snacks, and to take a little time off work.

      Be careful what you wish for, right?
        

      Deb in Indiana on Oct 1, 2011 @ 4:57 am Reply
      1. You’re kidding! I’m so sorry to hear that, Deb.

        It’s not how bad the fracture is, it’s how helpless it makes you that’s killing.

        Kay on Oct 2, 2011 @ 8:09 pm Reply
    17. 17

      I’m recovering from shoulder surgery. So I can walk, but mincing or even cooking somewhat normally is not possible. What I can make is very limited and generally from a box. I guess we have to be thankful for what we do have. So I’ll be happy for you because you can cook, if you’ll be happy for me because I can walk. Deal? Either way, I’m saving this recipe for after rehab!

      Deborah Patrick on Oct 3, 2011 @ 8:20 am Reply
    18. 18

      Those chicken strips look really good and they sound like that are just packed with flavour!

      Kevin (Closet Cooking) on Oct 26, 2011 @ 3:34 am Reply
    19. 19

      chicken skewers with lemongrass flavor.. nice combination..i will try some day..
      happy sharing

      bali cooking class on Oct 29, 2011 @ 4:00 pm Reply

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