Description
Fresh and authentic Vietnamese lemongrass chicken made with tender marinated chicken, fragrant lemongrass, garlic, and savory seasonings, cooked until juicy and lightly caramelized.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 stalks fresh lemongrass, tender inner parts only, finely minced
- 4 cloves garlic, minced
- 1 small shallot, finely minced
- 3 tablespoons soy sauce or fish sauce
- 1 1/2 tablespoons sugar or honey
- 2 tablespoons neutral oil
- 1/2 teaspoon freshly ground black pepper
- Sliced green onions, optional
- Fresh cilantro or mint, optional
- Lime wedges, optional
Instructions
- Trim the tough outer layers of the lemongrass and finely mince the tender inner portion.
- In a large bowl, combine lemongrass, garlic, shallot, soy sauce or fish sauce, sugar or honey, oil, and black pepper.
- Stir until the marinade is well mixed and aromatic.
- Add the chicken and toss until fully coated.
- Cover and refrigerate for at least 30 minutes.
- Heat a skillet over medium-high heat with a small amount of oil.
- Cook the chicken for 5–7 minutes per side until cooked through and lightly caramelized.
- Remove from heat and let rest for 5 minutes.
- Slice the chicken against the grain.
- Garnish with green onions and fresh herbs.
- Serve with lime wedges if desired.
Notes
Mince the lemongrass very finely for the best texture. Chicken thighs stay juicier, especially with high-heat cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese