Description
A fragrant and savory Vietnamese dish that captures the essence of street market flavors with tender chicken marinated in lemongrass and spices.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 stalks fresh lemongrass, trimmed and finely minced (or 3 tablespoons lemongrass paste)
- 3 cloves garlic, minced
- 1 small onion, finely sliced
- 2 tablespoons fish sauce (or soy sauce for milder flavor)
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Optional garnish: sliced red chili, fresh cilantro, lime wedges
Instructions
- Prep the chicken by patting it dry with paper towels.
- Make the marinade in a bowl with lemongrass, garlic, onion, fish sauce, oyster sauce, soy sauce, brown sugar, and pepper.
- Combine the marinade with the chicken and let it marinate for at least 30 minutes.
- Heat the vegetable oil in a skillet over medium-high heat.
- Cook the chicken in the hot oil until browned, about 4-5 minutes each side.
- Stir and sauté until fully cooked through, around 4-5 minutes.
- Plate the chicken and let it rest for a few minutes before serving.
- Garnish with cilantro, sliced chili, and lime juice before serving.
Notes
Serve with jasmine rice and steamed vegetables for a complete meal. Consider using tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
Keywords: Vietnamese, lemongrass, chicken, stir-fry, quick meals