Lemongrass Chicken
This Vietnamese-inspired lemongrass chicken is a masterclass in balance, featuring succulent thighs marinated in a fragrant blend of citrusy lemongrass, savory fish sauce, and garlic. Enjoy it over a bed of rice or rice noodles and your selection of veggies.
Servings: 2
Ingredients
- 1 lb chicken thighs or
- 2 tbsp garlic minced
- 3 tbsp lemongrass frozen or fresh*
- 3 tbsp oyster sauce
- 3 tbsp Knorr seasoning
- 1 tablespoon sugar brown or white, whatever you have
- 1/4 tsp black pepper
green onion sauce
- 4 stalks green onions chopped
- 2 tbsp olive oil
- pinch salt
Instructions
- Combine garlic, lemongrass, oyster sauce, Knorr seasoning, sugar and black pepper in a large bowl and mix to combine.2 tbsp garlic, 3 tbsp lemongrass, 3 tbsp oyster sauce, 3 tbsp Knorr seasoning, 1 tablespoon sugar, 1/4 tsp black pepper
- Trim excess fat from chicken thighs and marinate in lemongrass mixture for 30 min – 1 hour. Marinate overnight for more flavor.1 lb chicken thighs
- You can pan fry or bake the chicken thighs, but I found that the best way to cook them was in the air fryer. Airfry for 20 mintues at 390 degrees, flipping halfway.
- Rest for 5 minutes and enjoy over a bed of rice or vermicelli noodles.
- Add your favorite toppings like green onion sauce, cilantro, cucumber, mint, pickled carrots and daikon, nước chấm, thai chili, fried shallots, etc.
Notes
*You can find fresh lemongrass at any Asian market, but I’ve also seen it at Walmart and other big box retail stores.
The beauty of this recipe is that it’s totally customizable. Select your favorite base: white rice, brown rice, rice noodles or omit the carbs for a healthier option.