Description
This Vietnamese Lemongrass Chicken is a flavorful and aromatic dish featuring tender boneless chicken thighs marinated in a vibrant mixture of lemongrass, fish sauce, soy sauce, and lime juice. Perfect for a quick weeknight dinner, the chicken is pan-seared to a deliciously caramelized finish and garnished with fresh cilantro and lime wedges. Serve with jasmine rice or noodles for a satisfying meal rich in Southeast Asian flavors.
Ingredients
Scale
Chicken and Marinade
- 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 and Garnish
- 1 tablespoon vegetable oil
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the marinade: In a bowl, thoroughly combine minced lemongrass, fish sauce, soy sauce, brown sugar, lime juice, garlic, shallot, and black pepper to create a flavorful marinade base.
- Marinate the chicken: Add the chicken pieces to the marinade and toss well to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to infuse, or overnight for a more intense taste.
- Heat the skillet: Place a large skillet over medium-high heat and add the vegetable oil. Allow it to heat until shimmering but not smoking, to prepare for searing the chicken.
- Cook the chicken: Add the marinated chicken to the hot skillet in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is nicely browned on the outside and fully cooked through.
- Serve: Transfer the chicken to plates and garnish with chopped cilantro and lime wedges. Serve immediately with jasmine rice or your preferred side for a complete meal.
Notes
- This dish pairs beautifully with jasmine rice, rice noodles, or a crisp cucumber salad.
- For added heat, stir in sliced red chilies or a dash of chili garlic sauce to the marinade.
- Marinating overnight intensifies the flavor and tenderizes the chicken further.
- Use fresh lemongrass for the best aromatic flavor; if unavailable, frozen lemongrass can be used but thaw before mincing.
