Description
Sizzling vietnamese lemongrass chicken brings aromatic street flavors straight to your kitchen with minimum fuss and maximum deliciousness. Marinated tender chicken pieces blend zesty lemongrass, garlic, and bold seasonings for an authentic taste that transports your dinner plate to Hanoi’s bustling markets.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken thighs
Aromatics and Seasonings:
- 2 tablespoons lemongrass
- 4 cloves garlic
- 1 medium onion
- 1 red bell pepper
Sauces, Oils, and Enhancers:
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon turmeric powder
- 1 tablespoon lime juice
- 1 teaspoon chili flakes
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Fresh cilantro
- Lime wedges
- Steamed white rice
- Fresh vegetables
Instructions
- Whisk lemongrass, garlic, fish sauce, soy sauce, brown sugar, turmeric, lime juice, chili flakes, and 1 tablespoon vegetable oil in a medium bowl until sugar completely dissolves.
- Transfer 4 chicken thighs into a resealable plastic bag and pour entire marinade over them. Seal and massage to coat chicken thoroughly.
- Refrigerate chicken for exactly 1 hour, allowing marinade to penetrate meat completely.
- Slice 1 medium onion and 1 red bell pepper into thin strips while chicken marinates.
- Heat 2 tablespoons vegetable oil in a large skillet at medium-high heat (375°F). Sauté onion and bell pepper for 3 minutes until slightly softened. Remove vegetables and set aside.
- Add additional oil to skillet if needed. Place marinated chicken in pan and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer chicken from skillet and rest for 5 minutes. Slice chicken into ½-inch strips.
- Return sautéed vegetables to skillet, toss with chicken strips for 1 minute to reheat.
- Drizzle 1 teaspoon sesame oil over chicken and vegetables for extra flavor.
- Plate chicken mixture and garnish with 2 tablespoons fresh chopped cilantro. Serve with steamed jasmine rice and lime wedges.
Notes
- Marinate the chicken overnight to develop deep, complex flavors that penetrate every fiber of the meat.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F without overcooking and drying out the thighs.
- For a lighter version, swap chicken thighs with chicken breasts, but reduce cooking time to prevent toughness and maintain tenderness.
- If avoiding fish sauce, replace it with tamari or coconut aminos to keep the umami profile while making the dish vegetarian-friendly or gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 284 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg