Vietnamese Lemongrass Chicken
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Fragrant, caramelized chicken thighs cooked with lemongrass, ginger, garlic, and a savory fish sauce glaze. This quick stir-fry-style dish is bursting with bright Southeast Asian flavor and comes together in under 30 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 stalks lemongrass, tender parts minced (or 2 tsp lemongrass paste)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp chili flakes (or 1 fresh red chili, sliced)
- 2 tbsp vegetable oil
- 2 green onions, sliced
- Fresh cilantro for garnish
- Steamed jasmine rice for serving
- Lime wedges for serving
Instructions
- In a bowl, combine fish sauce, brown sugar, and soy sauce. Add chicken and toss to coat. Set aside while you prep the aromatics.
- Heat vegetable oil in a large skillet or wok over high heat until shimmering.
- Add lemongrass and cook for 1 minute, stirring, until fragrant and just starting to brown.
- Add garlic and ginger and cook 30 seconds more.
- Add the marinated chicken in a single layer. Sear undisturbed for 3-4 minutes until golden brown on the bottom.
- Stir and continue cooking for another 4-5 minutes until chicken is cooked through and the glaze has caramelized.
- Add chili flakes and green onions, toss to combine, and remove from heat.
- Serve over steamed jasmine rice, garnished with fresh cilantro and lime wedges.
Notes
Use the tender bottom third of the lemongrass stalk — peel off the outer layers and finely mince. If you can't find fresh lemongrass, use 2 tsp lemongrass paste. Serve with steamed jasmine rice for a complete meal.
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