A flavorful Vietnamese dish featuring tender chicken marinated in lemongrass, garlic, and fish sauce, perfect for weeknight dinners or special occasions.
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Vietnamese Lemongrass Chicken Recipe
Description
A flavorful Vietnamese dish featuring tender chicken marinated in lemongrass, garlic, and fish sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4boneless, skinless chicken thighs (or chicken breasts for a leaner option)
- 2 tablespoonsfinely chopped lemongrass (use the tender inner part of the stalk)
- 4cloves garlic, minced
- 2 tablespoonsfish sauce (or soy sauce for a vegetarian version)
- 1 tablespoonbrown sugar
- 1 tablespoonsoy sauce
- 1 teaspoonturmeric powder (for color and subtle flavor)
- 1 tablespoonlime juice (freshly squeezed)
- 1 teaspoonchili flakes (optional, for a spicy kick)
- 1 tablespoonvegetable oil (for marinating)
- 2 tablespoonsvegetable oil (for cooking)
- 1medium onion, thinly sliced
- 1red bell pepper, julienned (optional, for added crunch and color)
- 1 teaspoonsesame oil (optional, for extra depth of flavor)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Steamed white rice or jasmine rice
- Fresh vegetables or a side salad (optional)
Instructions
- In a medium-sized bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, turmeric powder, lime juice, chili flakes (if using), and vegetable oil. Stir until the sugar dissolves.
- Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 1 hour, or overnight for the best flavor infusion.
- While the chicken is marinating, prepare the lemongrass and other vegetables by trimming and chopping them.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onion and bell pepper slices, sauté for about 3 minutes, then set aside.
- In the same skillet, add more oil if needed and place the marinated chicken thighs in the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken from the pan and let it rest for 5 minutes. Slice the chicken into strips or bite-sized pieces, then return the sautéed onions and peppers to the pan and toss them together with the chicken.
- Plate the chicken and vegetable mixture, garnish with fresh cilantro, and serve with steamed jasmine rice, lime wedges, and any additional sides.
Notes
Marinate the chicken overnight for enhanced flavor.
Use fresh lemongrass and garlic for the best taste.
Monitor cooking temperature to avoid drying out the chicken.
Allow the chicken to rest after cooking for juiciness.
Adjust flavors in the marinade to suit your taste.
Nutrition
- Calories: 300
- Sugar: 4 grams
- Fat: 15 grams
- Carbohydrates: 10 grams
- Protein: 25 grams
