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Vietnamese Lemongrass Chicken

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A fragrant and flavorful dish capturing the essence of Southeast Asia, perfect for weeknight dinners or as an impressive meal for friends.

Ingredients

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  • 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 stalks fresh lemongrass, trimmed and finely minced (or 3 tablespoons lemongrass paste)
  • 3 cloves garlic, minced
  • 1 small onion, finely sliced
  • 2 tablespoons fish sauce (or soy sauce for milder flavor)
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • Optional garnishes: sliced red chili, fresh cilantro, lime wedges

Instructions

  1. In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the sliced onion and stir-fry for 2-3 minutes until softened.
  2. Add the marinated chicken to the pan, including the marinade. Stir-fry for about 8-10 minutes, until the chicken is cooked through and caramelized on the edges.
  3. Taste the dish and adjust the seasoning: add more fish sauce for saltiness or a sprinkle of brown sugar for balance.
  4. Plate the chicken, garnishing with sliced chili, fresh cilantro, and lime wedges. Serve hot over jasmine rice or vermicelli noodles.

Notes

For best results, use fresh lemongrass and garlic. Marinate the chicken the night before for deeper flavor.

Nutrition

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