Vietnamese Lemongrass Chicken (Printable Recipe)
Aromatic chicken infused with lemongrass, garlic, and soy sauce - a quick Vietnamese favorite perfect for weeknight dinners.
# Ingredients You'll Need:
→ Main Ingredients
01 -
5 boneless chicken thighs
02 -
2 stalks lemongrass, finely chopped (approximately 1 cup)
03 -
5 cloves garlic, minced
04 -
2 tablespoons soy sauce
05 -
1 teaspoon sesame oil
06 -
1 teaspoon sugar
07 -
1 teaspoon ground black pepper
08 -
½ teaspoon cayenne pepper (optional)
09 -
1 tablespoon vegetable oil
10 -
Cilantro, chopped (optional, for garnish)
# Steps to Follow:
01 -
In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar, black pepper, and cayenne pepper (if using). Seal the bag and shake to evenly coat the chicken with the marinade. Refrigerate for at least 1 hour, preferably 2 hours.
02 -
Heat vegetable oil in a large skillet over medium heat. Place the marinated chicken on the skillet and cook for 7 minutes per side, or until both sides are browned and the internal temperature reaches 165°F (75°C).
03 -
Slice the pan-fried chicken into strips and serve over steamed rice. Optionally, sprinkle sesame seeds and garnish with chopped cilantro.
04 -
Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, until the internal temperature in the thickest part of the chicken reaches 165°F (75°C).
# Extra Tips:
01 -
When preparing lemongrass, use only the middle part of the stalk where the flavor is concentrated, and discard 1 inch from the bottom and 2 inches from the top.
02 -
For a smoother texture, blend the marinade in a blender until smooth before using.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
04 -
To reheat leftovers, use a skillet with oil over medium heat or an air fryer at 400°F for 5 minutes.