- 4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces
- 10 garlic cloves
- 5 shallots, quartered
- 4 serrano chilies, cut into 1/2-inch pieces
- 1/2 cup water
- 2 teaspoons salt
- 1 1/2 teaspoons fish sauce (nam pla)
- 6 tablespoons olive oil
- 2 tablespoons plus 1 1/2 teaspoons sugar
- 1 2 1/2-pound chicken, cut in half, backbone removed
- 1/2 onion, sliced
- 5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces
- 1/2 red bell pepper, diced
- 2 tablespoons soy sauce
- 1 1/2 tablespoons seasoned rice vinegar
- Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
- Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
- Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
- Available at Asian markets, specialty foods stores, and some supermarkets.