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Vietnamese Lemongrass Chicken

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A fragrant and savory Vietnamese dish made with juicy chicken thighs marinated in lemongrass, garlic, and fish sauce, then pan-seared to golden perfection and served over jasmine rice.

Ingredients

Scale
  • 1.5 lbs Boneless Skinless Chicken Thighs
  • 2 Lemongrass Stalks, trimmed and finely chopped
  • 4 Garlic Cloves, minced
  • 2 Shallots, thinly sliced
  • 1 tbsp Brown Sugar
  • 2 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • Juice of 1 Lime
  • 2 tbsp Vegetable Oil
  • 1 Red Chili, sliced
  • 1/2 tsp Black Pepper
  • Cooked Jasmine Rice, for serving
  • Chopped Fresh Cilantro, for garnish

Instructions

  1. Preheat Your Equipment: Heat your skillet or wok over medium-high heat.
  2. Combine Ingredients: Mix lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, lime juice, and pepper. Add chicken and marinate for at least 30 minutes.
  3. Prepare Your Cooking Vessel: Add vegetable oil to the skillet and let it heat up.
  4. Assemble the Dish: Place the chicken and marinade in the pan in a single layer.
  5. Cook to Perfection: Sear the chicken on high heat for 6–8 minutes until golden and cooked through.
  6. Finishing Touches: Add red chili slices and stir for another minute.
  7. Serve and Enjoy: Serve over jasmine rice and garnish with cilantro.

Notes

  • Marinate overnight for deeper flavor.
  • Use only the white part of lemongrass for best results.
  • Don’t overcrowd the pan to ensure proper searing.

Find it online: https://dishmio.com/vietnamese-lemongrass-chicken/