Mix all of the ingredients except for the lettuce leaves together in a nonreactive bowl. Cover and refrigerate. Allow the mixture to marinate at least 2 hours, preferably overnight.
Sauté the marinated chicken in a heavy skillet over medium-high heat until the chicken is cooked through and no longer pink.
To serve, put two or three cubes of chicken on a cocktail pick, repeating until all of the chicken is used. Arrange on a bed of lettuce and garnish with chopped cilantro.
2 boneless, skinless chicken breasts, cubed
2 stalks lemongrass, pounded and cut into 2-inch pieces
¼ cup cilantro, chopped, plus more for garnish
Juice of half a lime
1 Tbsp. sugar
1 Tbsp. fish sauce
2 Tbsp. soy sauce
¼ cup lemongrass oil (Click here to find the recipe.)
Lettuce leaves
2 stalks lemongrass, pounded and cut into 2-inch pieces
¼ cup cilantro, chopped, plus more for garnish
Juice of half a lime
1 Tbsp. sugar
1 Tbsp. fish sauce
2 Tbsp. soy sauce
¼ cup lemongrass oil (Click here to find the recipe.)
Lettuce leaves
This article appears in Dec 1-31, 2009.