Description
A flavorful and aromatic Vietnamese Lemongrass Chicken recipe that is perfect for a quick and delicious meal. Tender chicken marinated in lemongrass, garlic, and other savory ingredients, then cooked to perfection and served over jasmine rice.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into strips or left whole)
Marinade:
- 3 tablespoons lemongrass (finely minced, white part only)
- 3 cloves garlic (minced)
- 2 tablespoons shallots (minced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil (plus more for cooking)
- 1/2 teaspoon black pepper
For Serving:
- Cooked jasmine rice
- Chopped green onions and lime wedges for garnish (optional)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and black pepper. Add the chicken and toss to coat evenly. Marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- Cook the Chicken: Heat a tablespoon of oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook in batches for 4–6 minutes per side, or until cooked through and slightly caramelized.
- Serve: Serve hot over jasmine rice, garnished with chopped green onions and lime wedges if desired.
Notes
- You can substitute chicken breasts if preferred, but thighs are more flavorful and remain juicy.
- For extra heat, add a thinly sliced Thai chili to the marinade.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop or Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 chicken portion with rice
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
