Vietnamese Lemongrass Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 boneless, skinless chicken thighs (or chicken breasts for leaner option)
02 -
2 tablespoons finely chopped lemongrass (tender inner part)
03 -
4 cloves garlic, minced
04 -
2 tablespoons fish sauce
05 -
1 tablespoon brown sugar
06 -
1 tablespoon soy sauce
07 -
1 teaspoon turmeric powder
08 -
1 tablespoon fresh lime juice
09 -
1 teaspoon chili flakes (optional)
10 -
1 tablespoon vegetable oil
→ Cooking Ingredients
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 side salad (optional)
# Instructions:
01 -
In a medium bowl, combine 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 and pour marinade over, ensuring all pieces are well-coated. Refrigerate for at least 1 hour or overnight for best flavor infusion.
02 -
While chicken marinates, thinly slice the onion and julienne the red bell pepper. Chop fresh cilantro and prepare lime wedges for garnish. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add onion and bell pepper slices and sauté for about 3 minutes until tender and slightly caramelized. Set vegetables aside.
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 of 74°C). Once cooked, remove chicken from pan and let rest for 5 minutes to redistribute juices.
04 -
Slice rested chicken into strips or bite-sized pieces. Return sautéed onions and peppers to the pan, and toss together with the chicken. Optionally drizzle with sesame oil for deeper flavor. Plate the chicken and vegetable mixture, garnish with fresh cilantro, and serve with steamed jasmine rice, lime wedges, and any additional sides.
# 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, monitoring closely to avoid burning.