Description
This Vietnamese Lemongrass Chicken recipe is bursting with bold flavors of lemongrass, garlic, and soy sauce, creating a deliciously aromatic dish that pairs perfectly with jasmine rice.
Ingredients
Scale
Chicken Marinade:
- 1 1/2 lbs boneless, skinless chicken thighs, cut into strips
- 3 tablespoons lemongrass, finely minced (white part only)
- 3 cloves garlic, minced
- 1 small shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional)
Additional:
- Cooked jasmine rice, for serving
- Lime wedges and fresh cilantro, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, black pepper, and chili flakes. Add the chicken and toss to coat well. Let it marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
- Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
- Serve: Serve hot over jasmine rice with lime wedges and a sprinkle of fresh cilantro.
Notes
- You can also grill the chicken for a smoky flavor.
- Use a food processor to mince lemongrass easily.
- Adjust the chili flakes to your preferred spice level.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 portion without rice
- Calories: 290
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg
