Description
A vibrant and aromatic dish that captures the essence of Vietnamese cuisine, featuring a mouthwatering marinade of fresh lemongrass, garlic, and fish sauce.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
- 3 stalks lemongrass, tender white parts only, finely minced (about 3 tablespoons)
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 shallots, finely chopped (about ¼ cup)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil, plus more for cooking
- 1 teaspoon freshly ground black pepper
- ½ teaspoon turmeric powder (optional)
- 2 Thai bird’s eye chilies, finely chopped (optional)
- 2 tablespoons water
- For garnish: fresh cilantro leaves, lime wedges, sliced red chilies
Instructions
- Prepare the lemongrass by trimming the stalks, slicing the tender bottom third thinly, and mincing finely.
- In a large mixing bowl, combine lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, turmeric (if using), chilies (if using), and water. Stir until the sugar dissolves.
- Add the chicken to the marinade, ensuring it is thoroughly coated. Refrigerate for at least 2 hours (overnight is best).
- Heat 2 tablespoons of oil in a skillet over high heat. Sear the chicken in batches, undisturbed, for 2-3 minutes until golden brown.
- Reduce heat to medium and cook for another 4-5 minutes until cooked through and caramelized.
- Transfer to a serving plate and garnish with cilantro, lime wedges, and red chilies. Serve with jasmine rice or rice noodles.
Notes
For extra heat, add more bird’s eye chilies. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg