Easy Lemongrass Chicken
Infused with the vibrant flavors of Southeast Asia, this Easy Lemongrass Chicken is a quick and flavorful dish perfect for busy weeknights or casual gatherings. Tender, marinated chicken thighs are seasoned with fragrant lemongrass, garlic, and ginger, then seared to golden perfection with a touch of caramelization. A harmonious blend of soy sauce, fish sauce, lime juice, and a hint of brown sugar creates a savory-sweet balance that's irresistible. Finished with fresh cilantro and green onions, and optionally paired with fluffy white rice, this dish is as visually stunning as it is delicious. Whether you're drawn to its zesty aroma, its simple 20-minute prep time, or its customizable heat level with optional red chili, this one-pan wonder is a must-try for your dinner rotation!
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Recipe Information
Ingredients
- 1 pound Chicken thighs (boneless, skinless)
- 2 Lemongrass stalks
- 3 Garlic cloves
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 teaspoons Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 1 Red chili (optional for heat)
- 2 Green onions (for garnish)
- 0.25 cup Cilantro (for garnish)
- 2 cups Cooked white rice (optional, for serving)
Instructions
Trim the tough outer layers of the lemongrass stalks and finely mince the tender inner cores.
Mince the garlic cloves and grate the ginger.
In a bowl, mix together the lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, and 1 tablespoon of vegetable oil to create the marinade.
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to coat the chicken thoroughly. Cover and marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
Heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet, ensuring it is spread out in a single layer. Cook for 4-5 minutes on one side, without moving, to develop a nice sear.
Flip the chicken pieces and cook for another 4-5 minutes, or until fully cooked and slightly caramelized. Optionally, add sliced red chili at this stage for some heat.
Remove the skillet from heat and let the chicken rest for a minute.
Garnish with chopped green onions and fresh cilantro before serving.
Serve the lemongrass chicken over cooked white rice for a complete meal.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 10.7 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
