Vietnamese Lemongrass Chicken | Lemongrass Chicken Recipe | Kitchenstagram
Easy, delicious and versatile- what more could you ask for in a chicken recipe? This Vietnamese Lemongrass Chicken is one such recipe. Lemongrass is a popular culinary herb used in many Asian cuisines, adding a refreshing and subtle citrusy flavour. I’ve used fresh lemongrass from my garden but dried lemongrass works well too.
The bright, citrusy notes of lemongrass bring wonderful flavour to chicken, complemented by fish sauce, garlic and scallion. This dish is perfect for entertaining or an easy weeknight dinner. It’s quick to prepare, kid-friendly, ideal for meal prep, keeps well in the fridge throughout the week and can be grilled or broiled.
Why you’ll love it:
With only handful of ingredients, this dish is simple to prepare and comes together quickly for a weeknight meal.
Serve it with steamed rice and your favourite greens, as part of a broken rice plate, or in a vermicelli noodle bowl. Stuff it in banh mi or add it to lettuce for a refreshing salad.
Ingredients needed for Lemongrass Chicken:
The secret to flavourful Vietnamese Lemongrass chicken lies in a simple combination of fresh, aromatic ingredients:
Chicken: Use boneless, skinless chicken thighs. They cook quickly while staying moist and flavourful.
Lemongrass: Fresh lemongrass gives the best flavour. I used lemongrass from my garden. Use the tender part, mash it to release its natural oils, trim away the hard base and remove the dry outer layers.
Fish sauce: Choose a quality fish sauce made with salt and anchovies. Brands vary in taste, but good fish sauce adds salt and umami and brings the marinade together.
Lime Juice: Add the lime juice to the marinade and squeeze some fresh lime over the cooked chicken before serving.
Sweetener: Brown sugar, white granulated sugar or coconut sugar is traditional.
Soy sauce: I use low-sodium soy sauce, though any soy sauce will work.
Garlic: Lot of fresh garlic adds wonderful aroma and flavour.
Onion: Red onion or shallots works well in this recipe.
Oil: Use a neutral-flavored oil.
Storage and Make-Ahead Tips:
Make Ahead: Marinate the chicken up to 1 day in advance.
Storage: Keep leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
Ingredients
2 tbsp Vegetable Oil
1 no. Onion, sliced
1 tbsp Garlic, minced
1-2 Stalks of Lemon grass (thin), bottom half only
1 tbsp Fresh Red Chili, minced
For Chicken Marinade:
500 gm Chicken Thigh fillets
1-2 Stalks of Lemon grass (thin), bottom half only
1 tbsp Garlic, minced
1 tbsp Brown Sugar
1 tbsp Cornflour/ Cornstarch
2 tbsp Lemon juice
2 tbsp Fish sauce
1 tbsp Soy sauce
1 tbsp Vegetable Oil
Preparation
- Step 1: Bash the lemongrass with back of your knife and remove the tough outer layers of lemongrass and cut off the bulb. Then thinly slice and mince the fleshier, tender part of the lemongrass. Set aside.
- Step 2: In a mixing bowl, combine chicken, minced lemongrass, minced garlic, brown sugar, cornflour, lemon juice, fish sauce, soy sauce and vegetable oil. Leave to marinate for 15-20 minutes.
- Step 3: Heat 1 tbsp oil in a pan over medium high heat. Add the sliced onion and sauté until translucent.
- Step 4: Add minced garlic, minced lemongrass and minced red chili, sauté for 4-5 minutes or until turn golden.
- Step 5: Push the fried masala to the side of the pan. Heat 1 tbsp oil and add the marinated chicken thighs and reserve the marinade. Cook the chicken for 2-3 minutes or until they turn brown.
- Step 6: Add the rest of the marinade and cook for 1-2 minutes. Add a little water, cover and cook for 5-6 minutes or until the chicken is cooked through and the sauce has thickened slightly.
- Step 7: Serve the chicken with steamed rice and top with coriander leaves and sliced cucumber. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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