Description
This Vietnamese Lemongrass Chicken is a fragrant and flavorful dish, perfect for serving over rice or noodles.
Ingredients
Scale
- 1 1/2 lb chicken thighs (skinless boneless)
- 1 large shallot (minced)
- 5 cloves garlic (minced)
- 1 stalk lemongrass (minced)
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon five spice
- 1 tablespoon brown sugar (packed)
- 2 tablespoons honey
- 1 tablespoon Sambal oelek (garlic chili paste)
- to taste white rice or vermicelli noodles
- to taste Nuoc Cham (Vietnamese Dipping Sauce)
- to taste tomato
- to taste cucumber
- to taste lettuce
Instructions
- Prepare the lemongrass. Cut the lemongrass into 2-inch pieces, then pound the lemongrass. Mince the lemongrass or pulverize it in a food processor until finely minced.
- Marinate the chicken. In a large mixing bowl, add the minced shallots, garlic, lemongrass, fish sauce, soy sauce, lime juice, salt, five-spice powder, brown sugar, honey, and sambal oelek. Mix until combined. Add the chicken, and marinate for at least 30 minutes, or overnight for maximum flavor.
- Cook. Heat 1 tablespoon of oil in a hot pan over medium heat until hot. Place the chicken evenly onto the pan and cook for 3-4 minutes on each side or until golden brown and cooked through. Be sure not crowd the pan with the chicken.
- Rest. Remove the chicken from the heat and let it rest for 5 minutes before slicing it.
- Serve. Serve with steamed rice or vermicelli noodles, and fresh vegetables. Top with nuoc cham sauce and enjoy!
Notes
- This dish can be marinated overnight for a richer flavor.
- Adjust the level of Sambal oelek to control the spiciness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-fry
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg