Description

Vietnamese Lemongrass Chicken is full of bold flavor thanks to a savory marinade made with fresh lemongrass, garlic, fish sauce, and a touch of sweetness. It’s a perfect balance of salty, sweet, and citrusy flavors, often served with rice or vermicelli noodles. Great for a weeknight dinner or meal prep.

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
2 stalks lemongrass (white parts only, minced)
3 cloves garlic (minced)
1 shallot (minced)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon sesame oil
1/2 teaspoon black pepper
1 tablespoon vegetable oil (for cooking)

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Instructions

In a bowl, mix together lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, honey, lime juice, sesame oil, and black pepper.
Add the chicken thighs and toss to coat. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
Heat vegetable oil in a large skillet over medium-high heat.
Remove the chicken from the marinade and cook for 5–6 minutes per side, or until browned and fully cooked through.

Let rest for 5 minutes, then slice and serve with rice, noodles, or fresh vegetables.

Notes

For a spicier version, add 1 chopped Thai chili to the marinade.
You can grill the chicken instead of pan-frying for a smoky flavor.
Leftovers keep well in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 310
Sugar: 6g
Sodium: 820mg
Fat: 16g
Saturated Fat: 3.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 30g
Cholesterol: 135mg