Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Ingredients
For the Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 2 stalks lemongrass, tough outer layers removed, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon red chili flakes, or 1 small fresh chili, minced, to taste
- 1/2 teaspoon black pepper, freshly ground
For Cooking
- 2 tablespoons vegetable oil
- 1/2 white onion, thinly sliced
For Serving
- 4 cups cooked jasmine rice
- 4 large eggs
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 lime wedges, for serving
Instructions
- 1
In a large bowl, combine the cut chicken thighs, sliced lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, lime juice, red chili flakes (or minced fresh chili), and black pepper. Mix thoroughly to ensure all chicken pieces are coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably 4 hours, or even overnight for best flavor.
⏱️ 60 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced white onion and sauté for 3-5 minutes until softened and lightly caramelized.
⏱️ 5 min
- 4
Add the marinated chicken to the skillet, spreading it out in a single layer if possible. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and nicely browned and caramelized.
⏱️ 10 min
- 5
While the chicken is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate non-stick pan over medium heat. Crack the eggs into the pan and fry them sunny-side up or to your preferred doneness, ensuring the yolks are still a bit runny.
⏱️ 5 min
- 6
Divide the cooked jasmine rice among 4 serving bowls. Top each with a generous portion of the lemongrass chicken.
⏱️ 3 min
- 7
Place one fried egg on top of each serving. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken
For the Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 2 stalks lemongrass, tough outer layers removed, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon red chili flakes, or 1 small fresh chili, minced, to taste
- 1/2 teaspoon black pepper, freshly ground
For Cooking
- 2 tablespoons vegetable oil
- 1/2 white onion, thinly sliced
For Serving
- 4 cups cooked jasmine rice
- 4 large eggs
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 lime wedges, for serving
Instructions
- 1
In a large bowl, combine the cut chicken thighs, sliced lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, lime juice, red chili flakes (or minced fresh chili), and black pepper. Mix thoroughly to ensure all chicken pieces are coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably 4 hours, or even overnight for best flavor.
⏱️ 60 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced white onion and sauté for 3-5 minutes until softened and lightly caramelized.
⏱️ 5 min - 4
Add the marinated chicken to the skillet, spreading it out in a single layer if possible. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and nicely browned and caramelized.
⏱️ 10 min - 5
While the chicken is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate non-stick pan over medium heat. Crack the eggs into the pan and fry them sunny-side up or to your preferred doneness, ensuring the yolks are still a bit runny.
⏱️ 5 min - 6
Divide the cooked jasmine rice among 4 serving bowls. Top each with a generous portion of the lemongrass chicken.
⏱️ 3 min - 7
Place one fried egg on top of each serving. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min