Description
This Vietnamese Lemongrass Chicken recipe is a flavorful and aromatic dish that is easy to make and perfect for a quick weeknight dinner. The combination of lemongrass, fish sauce, and soy sauce gives the chicken a delicious umami flavor that pairs perfectly with steamed rice or noodles.
Ingredients
Scale
For the Marinated Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 3 tablespoons lemongrass (finely minced, white part only)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 3 garlic cloves (minced)
- 1 small shallot (minced)
- 1/2 teaspoon black pepper
For Cooking:
- 1 tablespoon vegetable oil
- Chopped cilantro and lime wedges for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the lemongrass, fish sauce, soy sauce, brown sugar, lime juice, garlic, shallot, and black pepper. Add the chicken pieces and toss to coat evenly. Marinate in the refrigerator for at least 1 hour.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes until browned and cooked through.
- Serve: Garnish with chopped cilantro and lime wedges. Serve hot.
Notes
- This dish pairs well with jasmine rice, rice noodles, or a cucumber salad.
- For added heat, consider stirring in sliced red chilies or chili garlic sauce to the marinade.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 4g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 135mg