Print

Vietnamese Lemongrass Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and aromatic dish featuring savory and slightly sweet flavors with fresh lemongrass.

Ingredients

Scale
  • 1 ½ lbs 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
  • Optional garnish: sliced red chili, fresh cilantro, lime wedges

Instructions

  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the sliced onion and stir-fry for about 2-3 minutes until softened.
  3. Add the marinated chicken along with the marinade to the pan.
  4. Stir-fry for about 8-10 minutes, cooking until the chicken is fully cooked and caramelized on the edges.
  5. Taste your dish and adjust the seasoning by adding more fish sauce for saltiness or a sprinkle of brown sugar for sweetness.
  6. Plate the chicken, garnishing with sliced chili, fresh cilantro, and lime wedges. Serve hot over jasmine rice or vermicelli noodles.

Notes

For deeper flavor, marinate the chicken for at least 30 minutes. Use fresh ingredients for the best taste.

Nutrition

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