So about that lemongrass.

Lemongrass is a tall, grass-like plant native to India, and is most often associated with Thai cuisine. It is used like an herb to flavor curries, soups, and to make tea, and it smells incredible. Plus, it has cancer-fighting properties. Big win for lemongrass. Lemongrass is playing its part in my kitchen this week as the co-star of a lemongrass-ginger chicken dish. The chicken came out sweet, a little bit punchy, and very tender. I would make it again but not in a huge hurry. The marinade smelled and tasted delicious on its own though, so I might use it as a dressing or sauce for a curry dish or stir fry. There are possibilities here.

Lemongrass, Edamame, and Winning

Lemongrass, Edamame, and Winning

Lemongrass, Edamame, and Winning

Lemongrass, Edamame, and Winning

And the edamame?

Edamame, soybeans that are harvested while they’re still young and green, have a myriad of health benefits.  They’re a complete protein and are high in fiber, meaning they’re extremely filling, but a half cup serving only contains 120 calories.  They’re full of vitamin C, and they’re good for your heart, your bones, your kidney, your cholesterol, and probably everything else too.  I used them in a light salad recipe that was a great surprise – it was fresh, bright, filling, and packed with flavor and texture.  I will now be making it all the time, and since it only takes 5 minutes and a handful of ingredients, I recommend you try it too.  Its really good.  Like, really.

Lemongrass, Edamame, and Winning

So thus began my healthful week.  I may have accidentally maybe also baked and possibly consumed a strawberry-rhubarb crumble to follow the edamame and chicken meal, but I’m blaming that entirely on the rock-bottom strawberry prices.  And the fact that strawberries happen to taste delicious when baked in sugar and lemon juice and covered with crumbly buttery topping.  Which isn’t my fault.  But I’ll try not to let it happen again… this week.

Lemongrass, Edamame, and Winning

Lemongrass-Ginger Chicken

  • 4 skinless boneless chicken breasts
  • 3 stalks fresh lemongrass
  • 2 medium shallots, peeled and quartered
  • 1 inch piece of fresh ginger, peeled
  • 1/4 c. canola oil
  • 1/4 c. fresh lime juice
  • 2 TBS brown sugar
  • 1 TBS soy sauce
  • 1 tsp ground coriander
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  1. Prepare the lemongrass: peel the tough outer leaves of the stalk off so that the softer, yellow part is exposed.  Remove the bulb by cutting about an inch off of the bottom of the stalk.  Discard bulb.  Slice remainder of stalk into 1 inch pieces, stopping after 3/4 of the stalk has been removed.  Discard the top 1/4 of the stalk (green, leafy), or save and use as garnish or to flavor soups/curries.  Don’t eat the top part of the stalk.
  2. Place prepared lemongrass, shallots, ginger, canola oil, lime juice, brown sugar, soy sauce, coriander, salt, and pepper in blender or food processor.  Blend/process until smooth.
  3. Place chicken in large ziploc bag.  Pour marinade over chicken and close bag.  Gently shake/squeeze bag to coat chicken thoroughly with marinade.  Place chicken in fridge for at least 1 and up to 6 hours.
  4. Remove chicken from fridge.  Heat a small amount of canola oil over medium-high heat in large frying pan.  Place chicken breasts in pan and cook for 2 minutes on each side.  Reduce heat to medium and continue to cook chicken until it is cooked through, about 6 minutes per side.

Edamame and Corn Salad

  • 1 c. frozen corn
  • 1 c. frozen edamame
  • 1/2 large red onion, diced
  • 3 TBS chopped fresh cilantro
  • 1 TBS olive oil
  • 1 1/2 TBS fresh lemon juice
  • 1 inch piece fresh ginger, peeled and finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  1. Cook edamame according to package instructions.  Let cool slightly.
  2. Mix all ingredients in medium bowl, tasting as you go and adjusting proportions accordingly.
  3. Refrigerate and serve cold.

Dining and Cooking