Vietnamese Lemongrass Chicken (Printable)
Tender chicken marinated in lemongrass and aromatic spices, stir-fried to perfection with garlic and shallots.
# What You'll Need:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 3 stalks fresh lemongrass, white part finely minced
03 - 3 cloves garlic, minced
04 - 2 shallots, minced
05 - 1 red chili, finely sliced (optional)
06 - 2 tablespoons fish sauce
07 - 1 tablespoon soy sauce
08 - 1 tablespoon brown sugar
09 - 1 tablespoon vegetable oil
10 - ½ teaspoon ground black pepper
→ For Cooking
11 - 2 tablespoons vegetable oil
12 - 1 small onion, thinly sliced
13 - 2 spring onions, sliced
→ To Serve
14 - Steamed jasmine rice
15 - Fresh cucumber slices
16 - Lime wedges
# How-To Steps:
01 - Combine the chicken with lemongrass, garlic, shallots, chili, fish sauce, soy sauce, brown sugar, 1 tablespoon vegetable oil, and black pepper in a large bowl. Toss thoroughly to coat. Cover and marinate for at least 20 minutes, or refrigerate up to 4 hours for deeper flavor penetration.
02 - Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add sliced onion and sauté until fragrant and translucent, approximately 2 minutes.
03 - Add marinated chicken to the hot pan. Cook, stirring frequently, until chicken is golden brown and cooked through, about 8 to 10 minutes.
04 - Taste the dish and adjust seasoning with additional fish sauce or pepper if needed. Remove from heat.
05 - Plate immediately, garnished with spring onions. Serve alongside steamed jasmine rice, fresh cucumber slices, and lime wedges for squeezing.
# Expert Advice:
01 -
- The marinade transforms humble chicken thighs into something extraordinary with minimal effort
- The whole family gathers around the pan the moment they smell the lemongrass hitting the hot oil
02 -
- Lemongrass stalks can be tough, so mince them thoroughly or use a food processor for a smoother marinade
- The pan needs to be properly hot before adding chicken or it will steam instead of sear
03 -
- Pat the chicken dry before marinating for better sear and more concentrated flavor
- Leftovers make incredible rice paper rolls the next day