Description
A vibrant and flavorful Vietnamese dish featuring marinated chicken with lemongrass, garlic, and ginger.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 2 stalks lemongrass, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon vegetable oil (plus more for cooking)
- 1 tablespoon lime juice
- 1 teaspoon chili flakes (optional for spice)
- Fresh cilantro for garnish
- 1 tablespoon toasted sesame seeds (optional)
- Salt and pepper to taste
Instructions
- In a large bowl, combine finely chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey or brown sugar, lime juice, and chili flakes (if using). Stir to blend.
- Place the chicken in the marinade, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken, allowing excess marinade to drip off.
- Cook chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove from heat and let the chicken rest for a few minutes before slicing.
- Serve garnished with fresh cilantro and toasted sesame seeds, accompanied by jasmine rice or a salad.
Notes
For deeper flavor, marinate chicken for a couple of hours or overnight. Adjust chili flakes for desired spice level.
