lemongrass chicken recipe

This Vietnamese lemongrass chicken is a popular pan-fried chicken thigh recipe. It is infused with lemongrass flavor, delicious and quick to prepare.

Lemongrass Chicken

chicken thigh, skin-on, deboned

shallots, minced

tbsp lemongrass, minced (or blend)

garlic,

ginger,

tsp white pepper

tsp light soy sauce

tbsp fish sauce

lime juice

vegetable oil

tbsp sugar

scallion, white part only, finely chopped

scallions, green part only, chopped

salt

ml water

sugar

lime juice,

fish sauce

tsp red chili, minced

Cut off both ends of the lemongrass. Use...

Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.

Minced the shallots, garlic, and ginger finely.

Slice the scallion into thin pieces. Use the...

Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.

Combine all the ingredients in A. Marinate the...

Combine all the ingredients in A. Marinate the chicken overnight.

On the next day, pan-fry the chicken, skin...

On the next day, pan-fry the chicken, skin side down for three minutes. Pan-fry the other side until the chicken is fully cooked.

Cut the chicken into large pieces. Pour the...

Cut the chicken into large pieces. Pour the scallion oil (B) on top as a garnish. It can be served with steamed rice or as a stand-alone meal.

To prepare the dipping sauce, mix all the...

To prepare the dipping sauce, mix all the ingredients in C over medium heat until the sugar is dissolved. Then sprinkle with chopped red chili and garlic.

https://mediavine-res.cloudinary.com/video/upload/qpvxgmzpcbxm2hnnw1lm.mp4

Lemongrass chicken

Chicken marinated in lemongrass, fish sauce, and other aromatics. Perfect for an easy, weeknight dinner.

Vietnamese Lemongrass Chicken

garlic (minced)

shallot (minced)

lemongrass (minced)

oyster sauce

soy sauce

tbsp honey

brown sugar

¾ lb chicken thighs (bone-in, skin-on)

Combine all the ingredients for the marinade into a bowl (garlic through brown sugar). Mix and add the chicken. Make sure the chicken is coated in the marinade. Let it marinate in the fridge for 3 hours or overnight. I would highly recommend overnight for the best flavor.

Preheat oven to 400 degrees F.

Next sear the chicken skin to ensure it’s nice and crispy. Heat some oil over medium high heat. Sear the chicken, skin side down, for 1-2 minutes until brown.

After searing, place the chicken on a baking sheet. Bake in the oven for 30-35 minutes until the internal temperature reaches 165 degrees F.

Let it rest for 5 minutes before serving. Serve with rice, fresh vegetables, and a fried egg.

Easy Skillet Vietnamese Lemongrass Chicken. Tender juicy chicken thighs marinated in a sweet and savoury lemongrass marinade with fish sauce. Aromatic, delicious and super easy to make! No grill or oven, just a skillet or non-stick pan! Fantastic for dinner, lunch, or leftovers.

Easy Skillet Vietnamese Lemongrass Chicken

boneless skinless chicken thighs (boneless skinless)

tsp avocado oil

lemon

lemongrass (white part only)

garlic

brown sugar ((for less sweet: use 1 tbsp))

soy sauce (not light or dark!)

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

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.

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.

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.

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!

https://embed.mediavine.com/videos/iqBcFCNAd

Skillet Vietnamese Lemongrass Chicken. Tender juicy chicken thighs marinated in a sweet and savoury lemongrass marinade with fish sauce. Aromatic, delicious and super easy to make! No grill or oven, just a skillet or non-stick pan! Fantastic for dinner, lunch, or leftovers.

Vietnamese lemongrass chicken is juicy, fragrant, and absolutely ideal for a weekday meal. This Vietnamese lemongrass chicken recipe is made with fresh lemongrass, garlic, fish sauce, five spice, honey, and lime juice for a complex delicious protein option.

lb chicken thighs (skinless boneless)

lemongrass

½ teaspoon five spice

brown sugar (packed)

honey

Sambal oelek (garlic chili paste)

White rice noodles

Nuoc Cham (Vietnamese Dipping Sauce)

Tomato

Cucumber

Lettuce

Fried Egg (optional)

Prepare the lemongrass. Cut the lemongrass into 2 inch pieces, then pound the lemongrass until flat. Finely mince the lemongrass or place the lemongrass pieces into a food processor and chop until finely minced.

Marinate the chicken. In a large mixing bowl, add the minced shallots, minced garlic, minced lemongrass, fish sauce, soy sauce, lime juice, salt, five spice, brown sugar, honey and sambal oelek. Mix until combined. Add the chicken , cover with plastic wrap and marinate for a minimum of 2 hours, or overnight.

Cook. Add 1 tablespoon of oil onto a hot pan over medium heat and wait until the pan is hot about 2-3 minutes. Lay 2-3 pieces of chicken evenly onto the pan and cook until each side is golden brown and the chicken is cooked through, about 3-4 minutes per side. Make sure to not crowd the pan with the chicken. Repeat with the remaining pieces.

Rest and slice. Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin pieces.

Serve. Serve with steamed rice or vermicelli noodles, fresh vegetables, and a fried egg. Top with nuoc cham sauce and enjoy!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good!

Vietnamese Chicken with Vinegar and Lemongrass

lemongrass paste

T ginger paste ginger

T white vinegar

chicken thighs, 1 lb ground chicken OR 1 lb diced skinless, boneless chicken breast

T fish sauce

Black Pepper (I use this liberally over the top of the mix and mix it in)

cornstarch

water

t sugar

T canola oil

onion

scallions,

Cover the ginger with 2 T vinegar and set aside.

Season chicken with 1 T fish sauce and sprinkle well with pepper. Stir in the lemon grass.

Mix cornstarch, water, 1 T fish sauce and sugar together.

Heat oil over medium high heat and fry the garlic until lightly colored. Add onion and stir briefly, then add chicken and scallions. Fry, stirring constantly, for about 5 minutes, then cover and cook over medium heat for about 5 minutes. Uncover and add the vinegar and ginger, and the cornstarch mixture. Stir well. Cover again and cook for about 5 minutes or until done.

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Vietnamese Lemongrass Chicken

Easy Skillet Vietnamese Lemongrass ...

Vietnamese Lemongrass Chicken

Vietnamese Chicken with Vinegar and...

Top 5 lemongrass chicken recipe recipes from across the web

The most viewed lemongrass chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemongrass Chicken

Vietnamese Lemongrass Chicken

Easy Skillet Vietnamese Lemongrass ...

Vietnamese Lemongrass Chicken

Vietnamese Chicken with Vinegar and...

The most viewed lemongrass chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine