Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
3 stalks fresh lemongrass, white parts only, finely minced
4 cloves garlic, minced
1 large shallot, minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar or honey
1 tablespoon neutral oil (grapeseed or canola)
1–2 Thai bird’s eye chilies, sliced (optional)
Fresh cilantro and sliced cucumbers for garnish
Instructions
Step 1: In a medium bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, and oil to create the marinade.
Step 2: Add the chicken pieces to the bowl and toss thoroughly to coat. Let marinate for at least 20 minutes at room temperature, or up to 24 hours in the refrigerator.
Step 3: Heat a large wok or skillet over medium-high heat until very hot.
Step 4: Add the chicken to the pan in a single layer. Do not crowd the pan; cook in two batches if necessary. Let sear undisturbed for 3 minutes until golden brown.
Step 5: Stir the chicken and continue cooking for another 5-7 minutes until the chicken is cooked through and the sauce has caramelized into a glaze.
Step 6: Add the sliced chilies (if using) during the last minute of cooking. Serve hot over rice or noodles garnished with cilantro.
Notes
For best results, use fresh lemongrass rather than dried. If you prefer a saucier dish, add a splash of chicken broth or water at the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Healthy Dinner
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 7g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg
Keywords: Vietnamese chicken, lemongrass chicken, 30-minute dinner, healthy stir fry, Ga Xao Sa Ot
