Lemongrass Chicken

🛒 Ingredients

• Boneless, skinless chicken thighs 150 g · 255 kcal
• Fresh lemongrass, tender inner stalk 20 g · 20 kcal
• Garlic 5 g · 7 kcal
• Shallots 15 g · 11 kcal
• Fish sauce 15 g · 8 kcal
• Soy sauce 10 g · 5 kcal
• Granulated sugar 8 g · 31 kcal
• Vegetable oil 10 g · 90 kcal
• Lime juice 5 g · 2 kcal
• Fresh red chili, minced 2 g · 1 kcal
• Black pepper, ground 0 g · 1 kcal

👨‍🍳 Instructions

1. Finely chop the lemongrass (tender inner part), garlic, shallots, and chili. Cut the chicken thighs into bite-sized pieces.
2. In a bowl, combine the chopped lemongrass, garlic, shallots, chili, fish sauce, soy sauce, sugar, lime juice, and black pepper to create the marinade. Add the chicken pieces and mix well, ensuring all pieces are coated.
3. Marinate the chicken for at least 30 minutes at room temperature, or ideally 2-4 hours in the refrigerator for deeper flavor.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan.
5. Sear the chicken for 3-5 minutes per side until beautifully caramelized and cooked through. If necessary, cook in batches to avoid steaming the chicken.
6. Serve the lemongrass chicken immediately, typically garnished with fresh herbs like cilantro or mint, and often accompanied by steamed jasmine rice or vermicelli noodles.