Vietnamese Lemongrass Chicken
A vibrant and aromatic dish that captures the essence of Vietnamese cuisine with tender chicken, fragrant lemongrass, and a hint of sweetness.
Ingredients
For the marinade
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces Chicken thighs are preferred for juiciness.
- 3 stalks fresh lemongrass, trimmed and finely minced Alternatively, 3 tablespoons lemongrass paste can be used.
- 3 cloves garlic, minced
- 1 small onion, finely sliced
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
For cooking
- 2 tablespoons vegetable oil For stir-frying.
- Sliced red chili (for garnish)
- Fresh cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
Marination
- In a large bowl, combine the chicken pieces with lemongrass, garlic, fish sauce, oyster sauce, light soy sauce, brown sugar, and black pepper.
- Mix until chicken is well-coated with marinade and let it sit covered for at least 30 minutes at room temperature.
- For best results, refrigerate overnight.
Cooking
- Heat a large skillet or wok over medium-high heat and add vegetable oil.
- Once hot, stir-fry the sliced onion for about 2-3 minutes until translucent.
- Add the marinated chicken along with any leftover marinade and stir-fry for 8-10 minutes until golden brown and cooked through.
- Taste and adjust seasonings if needed.
Serving
- Transfer the chicken to a serving plate and garnish with sliced red chili, fresh cilantro, and lime wedges.
- Serve immediately alongside jasmine rice or vermicelli noodles.
Notes
Choose high-quality chicken thighs for better flavor. Marinating longer enhances the dish, and adding vegetables can increase nutritional value. Store leftovers in an airtight container for up to three days in the fridge.