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Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken
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★★★★★

5.2 from 19 reviews

Vietnamese Lemongrass Chicken is a flavorful, aromatic dish featuring tender chicken thighs marinated in a zesty blend of lemongrass, garlic, shallots, fish sauce, soy sauce, and lime juice. Pan-seared to a golden brown, this dish is garnished with fresh cilantro and optional chilies, perfect to serve with steamed rice or vegetables for a delicious and authentic Vietnamese meal.

Ingredients

Scale

For the Chicken and Marinade

  • 1 lb boneless skinless chicken thighs
  • 2 stalks lemongrass, finely chopped
  • 4 cloves garlic, minced
  • 2 shallots, finely chopped
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 1/4 cup vegetable oil

For Garnish

  • Fresh cilantro
  • Sliced chilies (optional)

Instructions

  1. Prepare the Marinade: In a bowl, combine the finely chopped lemongrass, minced garlic, shallots, fish sauce, soy sauce, sugar, and lime juice. Mix thoroughly to create a flavorful marinade base.
  2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to infuse. For deeper flavor, marinate up to 2 hours.
  3. Heat the Oil: Warm the vegetable oil in a large skillet over medium heat. This will ensure the chicken cooks evenly and develops a golden crust.
  4. Cook the Chicken: Place the marinated chicken thighs in the skillet. Cook 5-6 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
  5. Rest and Slice: Remove the chicken from heat and let it rest for a few minutes. This helps retain the juices before slicing the chicken into desired portions.
  6. Garnish and Serve: Garnish the sliced chicken with fresh cilantro and, if desired, sliced chilies for added heat. Serve immediately with steamed rice or your preferred side of vegetables.

Notes

  • Marinating the chicken longer enhances the flavors, but do not exceed 4 hours to prevent the meat from becoming too soft.
  • If lemongrass stalks are unavailable, you can substitute with 1 to 2 teaspoons of lemongrass paste or ground lemongrass powder.
  • For a gluten-free option, use tamari instead of regular soy sauce.
  • Adjust the amount of sliced chilies to suit your preferred spice level or omit entirely for a milder dish.
  • Make sure to finely chop lemongrass as larger pieces are tough to eat.

Nutrition

Keywords: Vietnamese lemongrass chicken, lemongrass chicken recipe, Vietnamese chicken thighs, pan-fried chicken Vietnamese style, lemongrass marinade, easy Vietnamese dinner

Find it online: https://recipeswithmia.com/vietnamese-lemongrass-chicken/