Lemongrass Chicken
This Lemongrass Chicken is packed with flavor thanks to the simple lemongrass marinade and sauce. Serve it over noodles, rice, or in a sandwich for a quick Vietnamese-inspired meal the whole family will love.
Servings: 3
Ingredients
For the chicken:
- 1.5 lbs. boneless chicken thighs
- 2 tbsp lemongrass finely chopped
- 3 tbsp shallot minced
- 2 tbsp lime juice
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp avocado oil
For the sauce:
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1 tsp toasted sesame oil
Instructions
- In a large bowl, add the lemongrass, shallot, lime juice, garlic, soy sauce, fish sauce, brown sugar, and avocado and whisk to combine. Then, add the chicken thighs smooth side down into the bowl and marinate the chicken for at least 30 minutes at room temperature, or put the bowl in the refrigerator for up to 24 hours.
- When ready to cook, heat a skillet over medium heat. Wait until the skillet is hot, then add the chicken smooth side down, shaking off any excess marinade. Cook the chicken for 5-6 minutes per side.
- While the chicken is cooking, make the sauce: whisk the brown sugar, soy sauce, rice vinegar, sriracha, and sesame oil together in a bowl and set aside.
- Once the chicken is done, transfer it to a cutting board and wait a few minutes before slicing. Serve the chicken alongside rice noodles with the sauce, shredded carrots, sliced cucumber and cilantro. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 673kcal | Carbohydrates: 29g | Protein: 41g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 2439mg | Potassium: 658mg | Fiber: 1g | Sugar: 23g | Vitamin A: 186IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 3mg
