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Vietnamese Lemongrass Chicken

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 stalks lemongrass tough outer layers removed, finely minced
  • 3 cloves garlic minced
  • 1 shallot minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
For the Nuoc Cham (Dipping Sauce)
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • 1/2 cup warm water
  • 1/4 cup fresh lime juice
  • 1 clove garlic minced
  • 1 small red chili thinly sliced (optional)
For Serving (Optional)
  • Cooked vermicelli rice noodles or steamed rice
  • Fresh herbs mint, cilantro
  • Shredded lettuce cucumber, and carrots

Method
 

Marinate the Chicken
  1. In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, pepper, and oil.
  2. Add the chicken pieces to the marinade and toss to coat thoroughly.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Prepare the Nuoc Cham
  1. In a small bowl, whisk together the fish sauce, sugar, and warm water until the sugar is completely dissolved.
  2. Stir in the lime juice, minced garlic, and sliced chili (if using). Taste and adjust for sweetness, sourness, or saltiness.
Cook the Chicken
  1. Heat a large skillet or wok over medium-high heat. Add a little oil if necessary.
  2. Add the marinated chicken pieces, reserving any excess marinade.
  3. Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through and caramelized on the edges.
  4. If desired, pour the reserved marinade over the chicken during the last minute of cooking to create a glaze.
Serve
  1. Serve the lemongrass chicken hot over a bed of vermicelli noodles or steamed rice.
  2. Garnish with fresh herbs, shredded vegetables, and a generous drizzle of the Nuoc Cham dipping sauce.