Description
A simple recipe for flavorful Vietnamese-style chicken marinated with lemongrass.
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless, skinless
- 3 stalks lemongrass, tender white parts only, minced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, turmeric, and black pepper.
- Add the chicken thighs to the marinade and toss to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Remove the chicken from the marinade, letting excess drip off.
- Cook the chicken in the hot skillet for 5-7 minutes per side, until fully cooked and nicely browned.
- Slice the chicken before serving, if desired.
Notes
- Serve this chicken over steamed rice with fresh herbs like mint and cilantro.
- You can grill the chicken instead of pan-frying for a smoky flavor.
- Prep Time: 15 min
- Cook Time: 14 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4 oz cooked chicken
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 30
- Cholesterol: 90
Keywords: Vietnamese, Lemongrass Chicken, chicken thighs, Asian marinade, quick dinner