Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Ingredients
For the Chicken Marinade
- 3-4 chicken thighs, medium
- 5 tablespoons lemongrass, grated
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 lime juice, from one lime
- 1 1/2 tablespoons honey
For the Dipping Sauce
- 100 ml water
- 1 1/2 tablespoons fish sauce
- 1 tablespoon white sugar
- 1 1/2 teaspoons garlic, finely chopped
- 2 Birds Eye chillies, chopped
Instructions
- 1
In a medium bowl, combine the grated lemongrass, 3 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, lime juice, and honey. Add the chicken thighs to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or longer for a more intense flavor. You can marinate for up to 4 hours in the refrigerator.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together the 100ml water, 1 1/2 tablespoons fish sauce, 1 tablespoon white sugar, 1 1/2 teaspoons finely chopped garlic, and 2 chopped Birds Eye chillies until the sugar is dissolved. Set aside.
⏱️ 5 min
- 3
Heat a large pan or skillet over medium heat. Once hot, add the marinated chicken thighs, shaking off any excess marinade. Cook for approximately 5 minutes per side, or until the chicken is cooked through and has a nice golden-brown char.
⏱️ 10 min
- 4
Once cooked, remove the chicken from the pan and let it rest on a cutting board for a few minutes before slicing. This helps to keep the chicken juicy.
⏱️ 5 min
- 5
Slice the chicken thighs into desired pieces and serve immediately with jasmine rice and broccolini, accompanied by the prepared dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken
For the Chicken Marinade
- 3-4 chicken thighs, medium
- 5 tablespoons lemongrass, grated
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 lime juice, from one lime
- 1 1/2 tablespoons honey
For the Dipping Sauce
- 100 ml water
- 1 1/2 tablespoons fish sauce
- 1 tablespoon white sugar
- 1 1/2 teaspoons garlic, finely chopped
- 2 Birds Eye chillies, chopped
Instructions
- 1
In a medium bowl, combine the grated lemongrass, 3 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, lime juice, and honey. Add the chicken thighs to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or longer for a more intense flavor. You can marinate for up to 4 hours in the refrigerator.
⏱️ 5 min - 2
While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together the 100ml water, 1 1/2 tablespoons fish sauce, 1 tablespoon white sugar, 1 1/2 teaspoons finely chopped garlic, and 2 chopped Birds Eye chillies until the sugar is dissolved. Set aside.
⏱️ 5 min - 3
Heat a large pan or skillet over medium heat. Once hot, add the marinated chicken thighs, shaking off any excess marinade. Cook for approximately 5 minutes per side, or until the chicken is cooked through and has a nice golden-brown char.
⏱️ 10 min - 4
Once cooked, remove the chicken from the pan and let it rest on a cutting board for a few minutes before slicing. This helps to keep the chicken juicy.
⏱️ 5 min - 5
Slice the chicken thighs into desired pieces and serve immediately with jasmine rice and broccolini, accompanied by the prepared dipping sauce.
⏱️ 5 min