Vietnamese Lemongrass Chicken
A delightful dish that embodies the vibrant flavors of Vietnamese cuisine, featuring tender chicken marinated in a zesty blend of lemongrass, garlic, and savory sauces.
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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Notes
Serve with jasmine rice or vermicelli noodles. Feel free to add a side salad of fresh herbs, lettuce, and cucumber slices for added freshness.