Description
A fragrant, savory, and slightly sweet stir-fry featuring fresh lemongrass, garlic, and tender chicken thighs. Perfect for a quick and authentic Vietnamese dinner at home.
Ingredients
1.5 lbs chicken thighs, boneless and skinless, thinly sliced
3 tablespoons fresh lemongrass, very finely minced
3 cloves garlic, minced
1 large shallot, minced
2 tablespoons fish sauce
1 tablespoon granulated sugar
1 tablespoon neutral oil (like canola or grapeseed)
1-2 Thai bird's eye chilies, chopped (optional)
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: In a large mixing bowl, combine the minced lemongrass, garlic, shallot, fish sauce, sugar, and chilies (if using). Stir well to dissolve the sugar.
Step 2: Add the sliced chicken thighs to the bowl and toss thoroughly to coat every piece with the marinade. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Step 3: Heat a large skillet or wok over medium-high heat and add the neutral oil. Swirl to coat the surface.
Step 4: Add the chicken to the hot pan in a single layer. Let it sear undisturbed for 2-3 minutes until a golden-brown crust forms.
Step 5: Stir-fry the chicken for another 5-7 minutes until fully cooked through and the sauce has reduced to a sticky glaze that coats the meat.
Step 6: Remove from heat and serve immediately over rice or noodles, garnished with fresh cilantro and a squeeze of lime juice.
Notes
For the best texture, ensure the lemongrass is minced as finely as possible to avoid a woody mouthfeel. Thighs are preferred over breasts for juiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
