Vietnamese Lemongrass Chicken is a delightful dish that embodies the vibrant flavors of Vietnamese cuisine. Known for its fragrant aroma and savory taste, this recipe features tender chicken marinated in a zesty blend of lemongrass, garlic, and various savory sauces. The result is a mouthwatering medley that not only tantalizes your taste buds but also takes you on a culinary journey to the bustling streets of Vietnam.
Why We Love This Vietnamese Lemongrass Chicken Recipe
This Vietnamese Lemongrass Chicken recipe captivates both novice and seasoned cooks alike. The combination of fresh ingredients creates a dish that is not only delicious but also visually appealing. Lemongrass adds a unique citrusy scent that brightens up the entire dish, while the soy sauce and fish sauce contribute depth and umami. The best part? You can whip up this dish in under an hour, making it perfect for weeknight dinners or special occasions. Whether served with jasmine rice or vermicelli noodles, this recipe is bound to become a favorite in your home.
Ingredients about Vietnamese Lemongrass Chicken
To create your own Vietnamese Lemongrass Chicken, gather these fresh and vibrant ingredients:
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 3 stalks fresh lemongrass, trimmed and finely minced (or 3 tablespoons lemongrass paste)
- 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
- 2 tablespoons vegetable oil
- Sliced red chili, for garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
How to Make Vietnamese Lemongrass Chicken Directions
Making Vietnamese Lemongrass Chicken is simple and straightforward. Begin by marinating the chicken, which is crucial for infusing flavor. In a large bowl, combine your chicken pieces, minced lemongrass, garlic, fish sauce, oyster sauce, light soy sauce, brown sugar, and black pepper. Mix the ingredients thoroughly, ensuring each piece of chicken is coated in the marinade. Once mixed, cover the bowl and let the chicken marinate for at least 30 minutes. For deeper flavor, refrigerate it overnight.
Next, heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the sliced onion and stir-fry for about 2 to 3 minutes until the onion becomes softened and translucent. After that, introduce the marinated chicken into the skillet along with any remaining marinade. Stir-fry the chicken for about 8 to 10 minutes. You want to ensure that the chicken is cooked through and beautifully caramelized on the edges, which adds a delightful texture.
As the chicken cooks, occasionally taste a piece to check the seasoning. If necessary, you can adjust the flavor by adding a bit more fish sauce for saltiness or a dash more brown sugar to enhance the sweetness. Once done, remove the skillet from heat, and it’s time to present your dish. Top your chicken with sliced red chili for an added kick of heat, sprinkle fresh cilantro for a burst of color, and serve with lime wedges for a zesty finishing touch.
How to Serve Vietnamese Lemongrass Chicken
Serving your Vietnamese Lemongrass Chicken is just as important as creating it. To truly enjoy this dish, pair it with a serving of jasmine rice or vermicelli noodles. Both options complement the dish beautifully and allow you to soak up the flavorful sauce. For a complete meal, consider adding a side salad of fresh herbs, lettuce, and cucumber slices. This adds a refreshing crunch that balances the savory flavors of the chicken.
When plating, arrange the chicken attractively on a large serving dish, garnishing it with fresh cilantro and sliced chili. Place lime wedges strategically around the dish, encouraging everyone to squeeze fresh lime juice over their serving. This final touch elevates the flavors and adds brightness to each bite.
Expert Tips: Vietnamese Lemongrass Chicken
To ensure perfect results, here are some expert tips to keep in mind as you prepare your Vietnamese Lemongrass Chicken. First, marinating the chicken is key. Allowing the chicken to soak in the flavorful marinade overnight will yield a more intense flavor. If you’re short on time, 30 minutes is still effective, but a long marinade is always preferred.
Secondly, using fresh lemongrass makes a noticeable difference. If you can find it at your local market, opt for fresh stalks instead of paste for maximum flavor. When preparing fresh lemongrass, make sure to finely mince it to release its aromatic oils.
When cooking, maintain a high heat to ensure a good caramelization on the chicken. This adds a delightful texture and enhances the overall flavor. Be cautious not to overcrowd your skillet, as this can cause steaming instead of frying. If you’re making a larger batch, cook the chicken in batches instead.
Lastly, play with the level of spice. If you enjoy heat, consider adding more sliced red chili or even a sprinkle of chili flakes. For those who prefer milder flavors, simply adjust the amount of chili used.
How to Store Vietnamese Lemongrass Chicken
Storing your leftover Vietnamese Lemongrass Chicken is easy and ensures you can enjoy it again. Allow the chicken to cool completely before transferring it to an airtight container. This helps maintain its freshness and flavor. Store it in the refrigerator if you plan to consume it within a few days. Properly stored, it can last up to 3-4 days.
If you want to keep it longer, consider freezing your chicken. Place it in a freezer-safe container or zip-top bag, removing as much air as possible to prevent freezer burn. In the freezer, it can remain good for up to three months. When ready to enjoy, thaw the chicken overnight in the fridge before reheating.
Variation of Vietnamese Lemongrass Chicken
There are many ways to put your twist on Vietnamese Lemongrass Chicken, making it versatile for any taste preference. One popular variation is to add additional vegetables to the stir-fry. Consider bell peppers, snap peas, or even baby corn for a colorful and nutrient-packed meal.
If you’re seeking a lighter option, you can substitute chicken thighs with boneless skinless chicken breasts. This slight change will reduce the fat content while still delivering flavor. Marinating time may still remain the same to ensure tenderness.
For those who want to experiment, try adding coconut milk to the sauce. This creates a creamy texture that pairs wonderfully with the lemongrass and spices. It also adds a tropical touch to your dish.
Lastly, you can spice it up with different heat levels by incorporating spicy sauces or additional chili varieties, like Thai bird chilies or jalapeños. These options allow you to personalize the dish to suit your heat tolerance.
FAQ
What is the best way to marinate Vietnamese Lemongrass Chicken?
For the best results, let your chicken marinate in the mixture for at least 30 minutes. If you have more time, refrigerating it overnight allows the flavors to penetrate deeply.
Can I use chicken breast instead of thighs in this recipe?
Yes, you can absolutely substitute chicken breasts for thighs. Just keep in mind that breasts may require slight adjustments in cooking time due to their leaner nature.
What is the role of lemongrass in Vietnamese Lemongrass Chicken?
Lemongrass adds a refreshing citrusy aroma and flavor that is iconic in Vietnamese cuisine. It balances the richness of the chicken and the savory sauces, creating a harmonious dish.
How can I make this dish spicier?
To increase the spice level, add more sliced red chili or incorporate a spicy sauce. You can also use spicier chilies if you enjoy more heat.
What can I serve with Vietnamese Lemongrass Chicken?
This dish pairs perfectly with jasmine rice or vermicelli noodles. Adding a side salad of fresh herbs and veggies enhances the overall meal experience.
Vietnamese Lemongrass Chicken
Ingredients
For the Marinade
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces Use the thighs for juiciness.
- 3 stalks fresh lemongrass, trimmed and finely minced (or 3 tablespoons lemongrass paste) Fresh lemongrass preferred for flavor.
- 3 cloves garlic, minced
- 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.
- 1 small onion, finely sliced
- to taste sliced red chili, for garnish
- to taste fresh cilantro, for garnish
- to taste lime wedges, for serving
Instructions
Marinate the Chicken
- In a large bowl, combine chicken pieces, minced lemongrass, garlic, fish sauce, oyster sauce, light soy sauce, brown sugar, and black pepper. Mix thoroughly to coat each piece.
- Cover the bowl and let the chicken marinate for at least 30 minutes, or overnight for deeper flavor.
Cook the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add sliced onion and stir-fry for about 2-3 minutes until softened.
- Introduce marinated chicken into the skillet along with any remaining marinade. Stir-fry for 8-10 minutes until the chicken is cooked through and caramelized.
- Taste and adjust seasoning with more fish sauce or brown sugar if needed.
Serve
- Top the chicken with sliced red chili and fresh cilantro, and serve with lime wedges.
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