Description
Fragrant Vietnamese Lemongrass Chicken marinated in lemongrass, garlic, and spices, cooked to tender perfection. Serve over rice or noodles with fresh veggies and tangy pickles.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 stalks lemongrass, finely minced (about 1/2 cup)
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 red chili, finely minced (optional, for heat)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/4 cup chicken broth (or water)
Instructions
- Trim the tough top and bottom of the lemongrass stalks. Remove the tough outer layers, leaving the tender core. Mince finely.
- Mince the garlic, shallots, and red chili (if using).
- In a bowl, combine minced lemongrass, garlic, shallots, chili (if using), fish sauce, soy sauce, brown sugar, vegetable oil, turmeric, and black pepper. Mix well.
- Add chicken to the marinade. Coat each piece thoroughly.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add marinated chicken to the skillet in a single layer, avoiding excess marinade liquid.
- Sear for 2-3 minutes per side, until browned.
- Add chicken broth (or water) to the skillet.
- Bring to a simmer, reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.
- Remove chicken. Increase heat to medium-high and simmer sauce until reduced to desired consistency.
- Return chicken to the skillet and toss to coat with the sauce.
- Serve over rice or noodles with fresh vegetables, pickled carrots and daikon radish, and garnishes. Squeeze lime wedges over the top.
Notes
- Chicken thighs are recommended for flavor and tenderness, but chicken breasts can be used (be careful not to overcook).
- Adjust chili amount to your spice preference.
- Adjust brown sugar amount to your sweetness preference.
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Can be grilled or air-fried.
- Marinate chicken up to 24 hours in advance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes