Description
A quick and flavorful Vietnamese dish made with juicy chicken thighs marinated in aromatic lemongrass and savory sauces, perfect for any occasion.
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
- Heat the pan: In your large skillet or wok, drizzle the vegetable oil and allow it to heat over medium-high. Add the sliced onion and stir-fry for 2–3 minutes until softened.
- Cook the chicken: Introduce the marinated chicken to the pan, pouring in all the marinade. Sear for 8-10 minutes, constantly stirring until cooked through.
- Adjust and finish: As the chicken nears completion, taste and adjust seasoning if necessary.
- Serve: Transfer the lemongrass chicken to a serving platter, garnish with red chili, cilantro, and lime wedges, and serve hot over jasmine rice or vermicelli noodles.
Notes
For best flavor, marinate the chicken for at least 15 minutes or up to a day in advance. This dish can also be made in an air fryer or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg