Ingredients
Scale
- 500g chicken thighs, boneless and skinless
- 2 stalks lemongrass, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Fresh cilantro for garnish
Instructions
- Step 1: In a bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, and vegetable oil to create a marinade.
- Step 2: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to ensure all pieces are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to overnight for more flavor.
- Step 3: Heat a large skillet or wok over medium-high heat. Once hot, add the marinated chicken along with the marinade. Cook for about 5-7 minutes until the chicken is browned and cooked through.
- Step 4: Stir occasionally to prevent sticking and ensure even cooking. If desired, you can add a splash of water to create a bit of sauce as it cooks.
- Step 5: Once the chicken is cooked through and caramelized, remove from heat. Serve hot garnished with fresh cilantro and enjoy with steamed rice or noodles.
Notes
- For optimal storage, keep any leftover Vietnamese Lemongrass Chicken in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the chicken in a skillet over low heat to prevent it from drying out, adding a splash of water if necessary to maintain moisture.
- Serve this flavorful dish with steamed jasmine rice or vermicelli noodles, and consider adding a side of fresh vegetables for a vibrant meal.
- For an extra burst of flavor, let the chicken marinate overnight; this will enhance the lemongrass and garlic notes, making each bite even more delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American