Description
A quick and flavorful Vietnamese dish featuring marinated chicken thighs cooked to perfection with lemongrass, garlic, and honey, served over jasmine rice.
Ingredients
Scale
- 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
- Marinate the Chicken: Combine the chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey, vegetable oil, lime juice, chili flakes, salt, and pepper in a large bowl. Add the chicken, coat well, cover, and marinate for at least 30 minutes.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Add the marinated chicken and sear for about 5-7 minutes on one side, then flip and continue cooking for an additional 5-7 minutes until cooked through and golden brown.
- Garnish and Serve: Once cooked, let the chicken rest for a few minutes before slicing. Garnish with chopped cilantro and sesame seeds. Serve hot over jasmine rice or with stir-fried vegetables.
Notes
For deeper flavor, marinate for up to 24 hours; can swap chicken for pork or tofu. Adjust seasoning with lime juice and honey to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Vietnamese, chicken, lemongrass, quick meal, weeknight dinner