Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Ingredients
For the Chicken
- 3-4 chicken thighs, medium
- 5 tablespoons lemongrass, grated
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy
- 1 lime, juice from one
- 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
Take 3-4 medium chicken thighs and cut them into smaller, bite-sized pieces for quicker cooking and better flavor absorption.
⏱️ 5 min
- 2
In a large bowl, combine the cut chicken thighs with 5 tablespoons of grated lemongrass, 3 tablespoons of fish sauce, 2 tablespoons of soy sauce, 1 tablespoon of dark soy, the juice from one lime, and 1 1/2 tablespoons of honey. Mix all ingredients thoroughly by hand, ensuring the chicken is well coated with the marinade. Marinate for at least 15 minutes, or longer for a more intense flavor.
⏱️ 5 min
- 3
Place the marinated chicken thighs in a pan over medium heat. Cook the thighs for approximately 5 minutes on each side, or until they are browned and cooked through, with an internal temperature of 165°F (74°C).
⏱️ 10 min
- 4
While the chicken is cooking, prepare the dipping sauce. In a separate small bowl, combine 100 ml of water, 1 1/2 tablespoons of fish sauce, 1 tablespoon of white sugar, 1 1/2 teaspoons of finely chopped garlic, and 2 chopped Birds Eye chillies. Stir until the sugar completely dissolves.
⏱️ 5 min
- 5
Once the chicken is cooked, remove it from the pan and let it rest for a few minutes before slicing. Serve the sliced chicken immediately, optionally with jasmine rice and broccolini, and the prepared dipping sauce on the side.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken
For the Chicken
- 3-4 chicken thighs, medium
- 5 tablespoons lemongrass, grated
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy
- 1 lime, juice from one
- 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
Take 3-4 medium chicken thighs and cut them into smaller, bite-sized pieces for quicker cooking and better flavor absorption.
⏱️ 5 min - 2
In a large bowl, combine the cut chicken thighs with 5 tablespoons of grated lemongrass, 3 tablespoons of fish sauce, 2 tablespoons of soy sauce, 1 tablespoon of dark soy, the juice from one lime, and 1 1/2 tablespoons of honey. Mix all ingredients thoroughly by hand, ensuring the chicken is well coated with the marinade. Marinate for at least 15 minutes, or longer for a more intense flavor.
⏱️ 5 min - 3
Place the marinated chicken thighs in a pan over medium heat. Cook the thighs for approximately 5 minutes on each side, or until they are browned and cooked through, with an internal temperature of 165°F (74°C).
⏱️ 10 min - 4
While the chicken is cooking, prepare the dipping sauce. In a separate small bowl, combine 100 ml of water, 1 1/2 tablespoons of fish sauce, 1 tablespoon of white sugar, 1 1/2 teaspoons of finely chopped garlic, and 2 chopped Birds Eye chillies. Stir until the sugar completely dissolves.
⏱️ 5 min - 5
Once the chicken is cooked, remove it from the pan and let it rest for a few minutes before slicing. Serve the sliced chicken immediately, optionally with jasmine rice and broccolini, and the prepared dipping sauce on the side.
⏱️ 10 min