Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken is a vibrant and aromatic dish that captures the essence of Vietnamese street food. The combination of lemongrass, garlic, ginger, and fish sauce creates a marinade that infuses the chicken with a delightful balance of savory, sweet, and citrusy flavors. Traditionally grilled or pan-fried, the chicken becomes tender and juicy, with a slight char that enhances its taste. Often served with steamed rice, fresh herbs, or in a banh mi sandwich, this dish offers a refreshing and satisfying meal that's perfect for any occasion. 

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
  
  

Directions

1. Prepare the Marinade: In a bowl, combine lemongrass, garlic, ginger, fish sauce, soy sauce, honey (or brown sugar), vegetable oil, lime juice, chili flakes (if using), salt, and pepper.

2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

3. Cook the Chicken: Heat a grill or skillet over medium-high heat. Lightly oil the surface to prevent sticking.

4. Grill or Pan-Fry: Remove the chicken from the marinade, letting any excess drip off. Grill or pan-fry the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).

5. Serve: Transfer the cooked chicken to a plate. Garnish with fresh cilantro and toasted sesame seeds, if desired. Serve with steamed rice, fresh herbs, or in a banh mi sandwich.
   
   

Nutritional Information (per serving)

• Calories: Approximately 250-300 kcal

• Protein: 25g

• Carbohydrates: 10g

• Fat: 12g

• Sodium: Varies based on soy and fish sauce content

• Cholesterol: Varies based on chicken cut