Lemongrass Vietnamese Chicken (Print Version)
# Ingredients:
→ Main
01 -
1 tablespoon lime juice
02 -
1 tablespoon honey or brown sugar
03 -
1 tablespoon vegetable oil, plus extra for cooking
04 -
4 boneless, skinless chicken thighs
05 -
1 teaspoon chili flakes (optional)
06 -
2 stalks lemongrass, finely chopped
07 -
2 tablespoons fish sauce
08 -
4 cloves garlic, minced
09 -
2 tablespoons soy sauce
10 -
1-inch piece ginger, grated
→ For Serving
11 -
salt and pepper to taste
12 -
1 tablespoon toasted sesame seeds (optional)
13 -
fresh cilantro for garnish
# Instructions:
01 -
In a bowl, toss together lemongrass, ginger, garlic, fish sauce, soy sauce, honey, lime juice, and chili flakes.
02 -
Sprinkle some salt and pepper on the chicken. Put it into a resealable bag or a shallow dish, then pour the marinade over it. Keep it chilled for an hour or overnight.
03 -
Grill or fry the chicken for about 6–7 minutes per side. Make sure it hits 165°F inside. Let it rest before cutting into it.
04 -
Top with cilantro, sesame seeds, and lime wedges. Pair it with your choice of rice or veggies.
# Notes:
01 -
You can cook this by grilling or pan-frying
02 -
Let the chicken marinate longer for stronger flavors
03 -
Pairs wonderfully with pickled vegetables or plain rice