Description
Lemongrass Chicken brings zesty Vietnamese flavors straight to your dinner table with tender, aromatic chicken that dances between tangy and savory notes. Marinated in a bright blend of lemongrass, garlic, and soy sauce, this simple yet spectacular dish delivers restaurant-quality excitement right from your own kitchen.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 stalks lemongrass, finely minced (white part only)
Flavor Enhancers:
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sriracha or chili paste
Seasonings and Cooking Components:
- 2 tablespoons vegetable oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 teaspoon cornstarch
- Fresh cilantro, chopped
- Sliced green onions
- Lime wedges
Instructions
- Blend 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp honey, ½ tsp black pepper, ½ tsp salt, and 1 tsp sriracha into a vibrant marinade with 2 finely minced lemongrass stalks, 3 minced garlic cloves, and 1 chopped shallot.
- Add 1½ pounds chicken pieces to the marinade, ensuring each morsel gets thoroughly coated. Refrigerate for 30 minutes to 4 hours to let flavors penetrate deeply.
- Warm 2 tbsp vegetable oil in a skillet at medium-high temperature (375°F). Arrange chicken pieces in a single layer, allowing 2-3 minutes of undisturbed searing to develop a golden crust.
- Flip chicken and cook an additional 4-5 minutes until internal temperature reaches 165°F. Each piece should look caramelized and slightly crisp around edges.
- Optional: Create a light glaze by dissolving 1 tsp cornstarch in 1 tbsp water. Pour into pan and stir for one extra minute until sauce slightly thickens.
- Transfer chicken to serving plate. Garnish with chopped fresh cilantro and sliced green onions. Serve immediately alongside steamed rice and lime wedges.
Notes
- Choose fresh lemongrass stalks that feel firm and smell fragrant for the most authentic flavor profile.
- Marinate the chicken for at least 30 minutes, but overnight refrigeration allows deeper seasoning penetration.
- Use a mortar and pestle to crush lemongrass and garlic for more intense aromatics compared to chopping.
- For a gluten-free version, substitute regular soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 40 minutes
- Cook Time: 7-9 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg