Vietnamese Lemongrass Chicken

How to make lemongrass chicken stirfry, best served with rice.

Today we’re making Vietnamese Lemongrass Chicken. This is super easy to make, perfect over rice and one of my favourite dishes for a weekday dinner. This is also the best marinade for grilling chicken with. Just make sure you give more time to marinade if you’re grilling.

Ingredients:

• 300 grams of chicken thigh/leg meat
• Lemongrass marinade, blitz together:
  • 2 stalks of lemongrass, just the white inner stalk
  • 2 cloves garlic
  • 1 onion
  • 1 tablespoon fish sauce
  • 1 tbsp soy sauce
  • 2 tsps of brown sugar
  • White Pepper
• Juice from 1 Lime
• 1 Red Chilli for colour
• Cilantro

Directions:

1. In a food processor/blender/mortar and pestle, blitz together the marinade ingredients.
2. Massage the chicken with the blended paste, and let that marinade for at least 10 minutes. Overnight would be best.
3. In a pan get some oil in. Pan fry the chicken, one side at a time. The side with skin down first if you’re using chicken thigh like I am.
4. Meanwhile, don’t throw away that marinade bowl. Add some water to that, because we’re not wasting that sauce.
5. Once you’ve flipped the chicken over and let the other side sear, pour in the excess marinade from the bowl.
6. Next, add in the chopped red chillies and the cilantro, give it a quick stirfry.
7. Turn off the heat, and stir in about 2 tablespoons of the lime juice, and stir that in. Done!

Vietnamese Lemongrass Chicken

Recipe by Sha

0.0 from 0 votes

Course: Eats, Recipes

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 300 grams of chicken thigh/leg meat

• Lemongrass Marinade

• 2 stalks of Lemongrass, inner white core

• 2 cloves Garlic

• 1 Onion

• 1 tbsp Fish Sauce

• 1 tbsp Light Soy Sauce

• 2 tsps of Brown Sugar

• Dash of White Pepper

• Juice from 1 Lime

• 1 Red Chilli for colour

• Cilantro

Directions

• In a food processor/blender/mortar and pestle, blitz together the marinade ingredients.
• Massage the chicken with the blended paste, and let that marinade for at least 10 minutes. Overnight would be best.
• In a pan get some oil in. Pan fry the chicken, one side at a time. The side with skin down first if you’re using chicken thigh.
• Meanwhile, don’t throw away that marinade bowl. Add some water to that, because we’re not wasting that sauce.
• Once you’ve flipped the chicken over and let the other side sear, pour in the excess marinade from the bowl.
• Next, add in the chopped red chillies and the cilantro, give it a quick stirfry.
• Turn off the heat, and stir in about 2 tablespoons of the lime juice, and stir that in. Done!

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