Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Ingredients
For the Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 stalks lemongrass, tough outer layers removed, thinly sliced, and minced
- 4 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
For Cooking
- 1 tablespoon vegetable oil, for cooking
For Serving (Optional)
- 4 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges, for serving
- 1 sliced fresh chili, as needed
Instructions
- 1
In a large bowl, combine the chicken thighs, minced lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, granulated sugar, honey, black pepper, and 1 tablespoon of vegetable oil. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. If time permits, marinating overnight will yield the best results.
⏱️ 60 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the chicken instead of searing it.
⏱️ 2 min
- 4
Cook the chicken for 4-6 minutes per side, or until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min
- 5
Remove the cooked chicken from the skillet and set aside. If cooking in batches, repeat with the remaining chicken.
⏱️ 3 min
- 6
Serve the Vietnamese Lemongrass Chicken hot over a bed of jasmine rice. Garnish with fresh cilantro, lime wedges, and sliced fresh chili, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken
For the Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 stalks lemongrass, tough outer layers removed, thinly sliced, and minced
- 4 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
For Cooking
- 1 tablespoon vegetable oil, for cooking
For Serving (Optional)
- 4 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges, for serving
- 1 sliced fresh chili, as needed
Instructions
- 1
In a large bowl, combine the chicken thighs, minced lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, granulated sugar, honey, black pepper, and 1 tablespoon of vegetable oil. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. If time permits, marinating overnight will yield the best results.
⏱️ 60 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the chicken instead of searing it.
⏱️ 2 min - 4
Cook the chicken for 4-6 minutes per side, or until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min - 5
Remove the cooked chicken from the skillet and set aside. If cooking in batches, repeat with the remaining chicken.
⏱️ 3 min - 6
Serve the Vietnamese Lemongrass Chicken hot over a bed of jasmine rice. Garnish with fresh cilantro, lime wedges, and sliced fresh chili, if desired.
⏱️ 5 min