Vietnamese Lemongrass Chicken

Ingredients:

1.5 lbs (700g) boneless, skinless chicken thighs, cut into strips

2 tbsp vegetable oil

2 stalks lemongrass, white part only, finely minced

3 cloves garlic, minced

1–2 red chilies, sliced (optional for spice)

2 tbsp fish sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp brown sugar

1 tbsp lime juice

½ tsp ground black pepper

Fresh cilantro for garnish

Steamed jasmine rice, for serving

Directions:

In a medium bowl, combine fish sauce, soy sauce, oyster sauce, brown sugar, lime juice, and black pepper. Stir to dissolve sugar.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced lemongrass and garlic, sauté for 1–2 minutes until fragrant.

Add chicken strips and cook for 4–5 minutes until browned and cooked through.

Add chilies (if using) and pour in the sauce mixture. Stir-fry for another 2–3 minutes until the sauce reduces and coats the chicken.

Garnish with fresh cilantro and serve hot over steamed jasmine rice.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 310 kcal | Servings: 4 servings