Lemon Grass Chicken
Infuse your dinner routine with bold Southeast Asian flavors with this irresistible Lemongrass Chicken recipe! Tender, juicy chicken thighs are marinated in a fragrant blend of lemongrass, garlic, ginger, soy sauce, fish sauce, and honey, delivering a perfect balance of savory, zesty, and slightly sweet notes. Seared to golden perfection in a skillet, the chicken boasts caramelized edges and an aromatic richness that will tantalize your taste buds. Finished with fresh cilantro and optional red chili for a burst of heat, this dish pairs beautifully with steamed rice, noodles, or a crisp green salad. Ready in under an hour, this easy weeknight dinner brings vibrant, restaurant-quality flavors to your table with minimal effort. Keywords: Lemongrass Chicken recipe, Southeast Asian chicken, easy skillet chicken, quick dinner ideas.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 pieces lemongrass stalks
- 4 pieces garlic cloves
- 1 inch ginger
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 0.25 cup fresh cilantro leaves (optional)
- 1 piece red chili (optional)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Start by preparing the lemongrass. Trim the tough outer layers of the stalks and use only the lower, tender part. Finely mince the lemongrass or pound it using a mortar and pestle for a finer texture.
Peel and finely mince the garlic and ginger.
In a mixing bowl, combine minced lemongrass, garlic, ginger, soy sauce, fish sauce, honey, lime juice, salt, and black pepper. This will be your marinade.
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to ensure the chicken is fully coated. Let it marinate for at least 20 minutes (or up to 2 hours for deeper flavor) in the refrigerator.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet, spreading it into an even layer. Allow the chicken to sear for 2-3 minutes without stirring to develop a golden crust.
Stir the chicken and cook for an additional 12-15 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
If using, thinly slice the red chili and add it to the skillet during the last 2 minutes of cooking for a little heat.
Transfer the cooked chicken to a serving dish and garnish with fresh cilantro leaves.
Serve hot with steamed rice, noodles, or a fresh salad on the side.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6034 mg | 262% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 19.6 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 239 mg | 18% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3062 mg | 65% | |
*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.
