Description
A delightful dish that brings the vibrant flavors of Vietnamese cuisine straight to your kitchen, featuring tender chicken marinated with fragrant lemongrass.
Ingredients
Scale
- 1.5 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
- 1 whole red chili (sliced, optional garnish)
- 1 handful fresh cilantro (optional garnish)
- 1 whole lime (cut into wedges, optional garnish)
Instructions
- Combine the chicken pieces with minced lemongrass, garlic, fish sauce, oyster sauce, light soy sauce, brown sugar, and black pepper in a mixing bowl. Mix thoroughly and refrigerate for at least 30 minutes, or overnight.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced onion and stir-fry for 2 to 3 minutes until softened.
- Add the marinated chicken along with all the marinade to the hot pan. Let them cook undisturbed for 3 to 4 minutes to develop a golden-brown sear.
- Stir-fry the chicken for an additional 6 to 8 minutes, tossing frequently, until cooked through and caramelized. The internal temperature should reach 165°F.
- Adjust seasoning if needed, then transfer to a serving platter and garnish with sliced red chili, fresh cilantro, and lime wedges. Serve immediately.
Notes
Marinate overnight for maximum flavor. Adjust seasoning according to taste. Serve over rice or noodles.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg