Vietnamese Lemongrass Chicken
A vibrant and aromatic dish featuring marinated chicken thighs flavored with fresh lemongrass, garlic, and savory sauces, perfect for any dinner occasion.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces Chicken thighs remain juicier than breasts.
- 3 stalks fresh lemongrass, trimmed and finely minced (or 3 tablespoons lemongrass paste) Fresh lemongrass is preferred for the best flavor.
- 3 cloves garlic, minced
- 1 small onion, finely sliced
Sauces and Seasonings
- 2 tablespoons fish sauce (or soy sauce for a milder flavor) Fish sauce provides a strong umami punch.
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil For stir-frying.
Optional Garnish
- to taste sliced red chili, fresh cilantro, lime wedges For serving.
Instructions
Preparation
- Heat a large skillet or wok over medium-high heat and add vegetable oil.
- Add sliced onion and stir-fry for 2–3 minutes until softened.
Cooking the Chicken
- Add the marinated chicken along with all the marinade into the pan.
- Stir-fry for about 8–10 minutes, until the chicken is cooked through and has a caramelized edge.
Final Touches
- Taste the dish and adjust the seasoning preference, adding more fish sauce for saltiness or brown sugar if too salty.
- Garnish with fresh sliced chili, chopped cilantro, and lime wedges before serving.
Notes
Serve it over jasmine rice or vermicelli noodles for a complete meal. Ideal for leftovers: store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months.