Vietnamese Lemongrass Chicken is a fragrant and flavorful dish that combines the zestiness of lemongrass, the warmth of ginger, and the umami of soy and fish sauce. Perfectly marinated chicken thighs are cooked to perfection, creating a dish that is both savory and slightly sweet. This recipe is easy to follow, making it an ideal choice for a quick weeknight dinner or an impressive dish for guests.
Ingredients:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons lemongrass, finely chopped (white part only)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup water
- 1 tablespoon chopped fresh cilantro (optional for garnish)
- 1 tablespoon sliced green onions (optional for garnish)
How to Make Vietnamese Lemongrass Chicken
Step-by-Step Instructions
1. Prepare the Marinade:
- In a medium-sized bowl, combine 1 tablespoon soy sauce, 1 tablespoon fish sauce, 2 tablespoons brown sugar, 1 teaspoon ground black pepper, and 1/2 teaspoon salt.
- Stir the mixture until the sugar is fully dissolved.
- Add 2 tablespoons finely chopped lemongrass, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger. Mix well.
2. Marinate the Chicken:
- Place the chicken pieces in a resealable plastic bag or a shallow dish.
- Pour the prepared marinade over the chicken, ensuring each piece is evenly coated.
- Seal the bag or cover the dish, then refrigerate for at least 30 minutes. For a more intense flavor, marinate the chicken for up to 2 hours.
3. Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet, along with any remaining marinade.
- Cook the chicken, stirring occasionally, for about 6-8 minutes, or until the chicken is browned and fully cooked through.
- Pour in 1/2 cup of water to the skillet to create a sauce. Allow it to simmer for an additional 2-3 minutes, or until the sauce has thickened slightly.
4. Garnish and Serve:
- If desired, garnish the chicken with chopped fresh cilantro and sliced green onions.
- Serve the Vietnamese Lemongrass Chicken over steamed rice or alongside your favorite vegetables.
Helpful Tips:
- Lemongrass Preparation: Only use the white part of the lemongrass stalk for this recipe, as it has the most flavor. Finely chop it to release its aromatic oils.
- Marinating Time: The longer you marinate the chicken, the more flavorful it will become. However, avoid marinating for more than 2 hours as the acidity in the marinade can start to break down the meat.
- Cooking: Ensure your skillet or wok is hot before adding the chicken to get a nice sear and to lock in the flavors.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, chicken breast can be used, but it may not be as juicy as thighs. Be careful not to overcook it to avoid dryness.
Q: What can I serve with this dish?
A: Vietnamese Lemongrass Chicken pairs wonderfully with steamed jasmine rice, stir-fried vegetables, or a light cucumber salad.
Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the chicken in the marinade for up to 3 months. Thaw in the refrigerator before cooking.
Storage Instructions:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
- Freezing: The cooked chicken can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Enjoy your Vietnamese Lemongrass Chicken as a quick and delicious meal that’s bursting with vibrant flavors!