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Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

Aromatic Vietnamese-style chicken thighs marinated in fresh lemongrass, garlic, and lime, then pan-seared to golden perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 2 stalks lemongrass remove tough outer layers, use only tender bottom 4-5 inches, finely minced
  • 4 cloves garlic minced
  • 2 shallots finely chopped
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce low-sodium preferred
  • 1 tbsp sugar
  • 1 tbsp fresh lime juice
  • 1/4 cup vegetable oil
  • fresh cilantro for garnish
  • sliced chilies optional, for garnish

Equipment

  • Large skillet
  • Mixing bowl

Method
 

  1. Combine the chopped lemongrass, minced garlic, shallots, fish sauce, soy sauce, sugar, and lime juice in a mixing bowl. Stir everything together until the sugar dissolves completely.
  2. Add the chicken thighs to the marinade and mix thoroughly, ensuring every piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
  3. Heat the vegetable oil in a large skillet over medium heat for 2-3 minutes until oil shimmers but doesn't smoke.
  4. Carefully place the marinated chicken thighs in the skillet, leaving space between each piece. Cook for 5-6 minutes without moving them until a golden-brown crust forms. Flip and cook the other side for another 5-6 minutes until internal temperature reaches 165°F.
  5. Remove the chicken from heat and let it rest for 3-4 minutes before slicing. Garnish with fresh cilantro and sliced chilies if desired.

Notes

Use boneless chicken thighs for juicier results. Can substitute with chicken breasts but reduce cooking time to prevent overcooking. Cook over medium heat to prevent burning the sugar in the marinade. Store leftovers in airtight container for up to 4 days, or freeze for up to 3 months.