Description

A flavorful Vietnamese Lemongrass Chicken recipe featuring tender boneless chicken thighs marinated in aromatic lemongrass, garlic, shallots, fish sauce, soy sauce, and lime juice, then pan-fried to a golden brown perfection. This dish is garnished with fresh cilantro and optional sliced chilies, making it a perfect savory meal served with steamed rice or vegetables.

Ingredients

Units Scale

Chicken and Marinade

1 lb boneless skinless chicken thighs
2 stalks of lemongrass, finely chopped
4 cloves garlic, minced
2 shallots, finely chopped
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
1 tbsp lime juice

Cooking

1/4 cup vegetable oil

Garnish

Fresh cilantro for garnish
Sliced chilies for garnish (optional)

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Instructions

Prepare the marinade: In a bowl, combine the finely chopped lemongrass, minced garlic, finely chopped shallots, fish sauce, soy sauce, sugar, and lime juice. Mix well to create a flavorful marinade.
Marinate the chicken: Add the boneless skinless chicken thighs to the marinade and mix thoroughly until fully coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, up to 2 hours, to absorb all the flavors.
Heat the oil: Heat 1/4 cup of vegetable oil in a large skillet or frying pan over medium heat until hot but not smoking.
Cook the chicken: Place the marinated chicken thighs in the skillet. Cook for about 5-6 minutes on each side, allowing the chicken to turn golden brown and cook all the way through. Ensure the internal temperature reaches 165°F (74°C).
Rest and slice: Remove the cooked chicken from the skillet and let it rest for a few minutes to retain juices. Then slice it into pieces for serving.
Garnish and serve: Garnish the sliced chicken with fresh cilantro and optional sliced chilies for added heat. Serve warm alongside steamed rice or your choice of vegetables.

Notes

Marinating the chicken for longer enhances the depth of flavor.
If you prefer less heat, omit the sliced chilies garnish.
Ensure the skillet is hot enough before adding chicken to get a nice sear.
Use boneless skinless chicken thighs for juicier, more tender meat compared to breasts.
Adjust sugar and lime juice to taste based on preferred balance of sweet and tangy.