Vietnamese Lemongrass Chicken (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
4 boneless, skinless chicken thighs (or chicken breasts for a leaner option)
02 -
2 tablespoons finely chopped lemongrass (use the tender inner part of the stalk)
03 -
4 cloves garlic, minced
04 -
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
05 -
1 tablespoon brown sugar
06 -
1 tablespoon soy sauce
07 -
1 teaspoon turmeric powder
08 -
1 tablespoon lime juice, freshly squeezed
09 -
1 teaspoon chili flakes (optional)
10 -
1 tablespoon vegetable oil
→ For Cooking
11 -
2 tablespoons vegetable oil
12 -
1 medium onion, thinly sliced
13 -
1 red bell pepper, julienned (optional)
14 -
1 teaspoon sesame oil (optional)
15 -
Fresh cilantro, chopped, for garnish
16 -
Lime wedges, for serving
→ For Serving
17 -
Steamed white rice or jasmine rice
18 -
Fresh vegetables or a side salad (optional)
# Instructions:
01 -
In a medium-sized bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, turmeric powder, lime juice, chili flakes (if using), and vegetable oil. Stir until sugar dissolves. Place chicken thighs in a resealable bag or shallow dish, pour marinade over, ensuring even coating. Refrigerate for at least 1 hour or overnight for best flavor.
02 -
While the chicken marinates, thinly slice the onion and julienne the red bell pepper. Chop fresh cilantro and prepare lime wedges for garnish. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add onion and bell pepper slices, sautéing for about 3 minutes until tender and slightly caramelized. Set aside for later use.
03 -
In the same skillet, add more oil if needed. Place marinated chicken thighs in the pan and cook over medium-high heat for 4-5 minutes per side, until golden brown and cooked through (internal temperature 74°C). Once cooked, remove from pan and let rest for 5 minutes to allow juices to redistribute.
04 -
After resting, slice chicken into strips or bite-sized pieces. Return sautéed onions and peppers to the pan and toss with the chicken. Optionally drizzle with sesame oil for deeper flavor. Plate the chicken and vegetable mixture, garnish with fresh cilantro. Serve with steamed jasmine rice, lime wedges, and any additional sides such as fresh vegetables or a simple salad.
# Notes:
01 -
For extra tenderness, lightly score the chicken with a knife before marinating to allow flavors to penetrate deeper.
02 -
For extra crispiness, increase heat slightly during the last 2 minutes of cooking, but monitor closely to avoid burning the marinade.