Easy Thai Lemongrass Chicken
A delightful blend of savory and aromatic notes with tender chicken infused with lemongrass, perfect for a weeknight family dinner or gatherings.
Ingredients
Main Ingredients
- 1 pound chicken thighs or breasts, cut into bite-sized pieces Boneless, skinless thighs recommended for juicy texture.
- 2 stalks lemongrass, minced
- 4 cloves garlic, minced
- 2 shallots shallots, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice Freshly squeezed preferred.
- 2 tablespoons vegetable oil For cooking.
- to taste Fresh cilantro, for garnish
Instructions
Marination
- In a bowl, combine minced lemongrass, garlic, shallots, soy sauce, fish sauce, brown sugar, and lime juice. Stir until the sugar dissolves.
- Add chicken pieces and toss until fully coated. Let it marinate for at least 15 minutes.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat. Ensure the oil is hot enough before adding the chicken.
- Add marinated chicken to the pan, spreading it out in an even layer. Cook undisturbed for about 4-5 minutes or until golden brown.
- Flip and cook for another 4-5 minutes until fully cooked.
Serving
- Plate the chicken and garnish with fresh cilantro. Serve with jasmine rice or a crunchy salad.
Notes
For best results, allow the chicken to marinate longer than 15 minutes. Avoid overcrowding the pan to achieve a nice browning effect. Store leftovers in an airtight container for up to 3 days in the refrigerator.