Easy Skillet Vietnamese Lemongrass Chicken

Step 1

On a chopping board, slice off the hard ends of the lemongrass reserving the white part only. Bruise it with the back of your knife. Then finely chop lemongrass. Set aside

Step 2

Next tenderize the chicken thighs on both sides with the back of a knife until it’s about ½ inch thick. It’s fine if there are some areas that are less thick than ½ inch.

Step 3

In a bowl or measuring cup, squeeze lemon juice. To the bowl, add brown sugar, soy sauce, fish sauce, minced garlic, and finely chopped lemongrass. Mix.

Step 4

Pour the marinade over the chicken thighs and mix until thighs are covered in the marinade. Store covered in the fridge for 30-60 minutes. The longer you marinate the chicken the more flavourful.

Step 5

Heat a non-skillet or pan set over medium heat. Once hot enough, add avocado oil. Shake the chicken thighs of any remaining lemongrass bits before laying it flat into the pan. Fry on each side for 4 minutes (8 minutes in total) until they’re browned in certain areas and the juices run clear. Enjoy!