Vietnamese · beginner
Vietnamese Sweet-Spicy Lemongrass Chicken Skillet
Juicy bite-sized chicken thighs stir-fried with fragrant minced lemongrass, fresh red chilies, and garlic in a savory caramelized soy glaze.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a medium bowl, toss the diced chicken with 1 tablespoon of fish sauce, 1 teaspoon of brown sugar, and half of the minced garlic. Let marinate for 10 minutes.
- 02
In a small ramekin, stir together the remaining fish sauce, soy sauce, remaining brown sugar, and 2 tablespoons of warm water.
- 03
Heat the vegetable oil in a large frying pan or wok over medium-high heat.
- 04
Add the minced lemongrass, remaining garlic, and minced chili to the oil and stir-fry for 1 to 2 minutes until intensely aromatic and lightly golden.
- 05
Add the marinated chicken to the pan and cook, stirring frequently, for 6 to 8 minutes until the meat is lightly browned on all sides.
- 06
Pour the prepared sauce mixture into the pan, turn heat down to medium, and let the chicken cook for another 3 to 4 minutes until the sauce reduces to a thick glaze coating every piece.
A LITTLE KITCHEN KNOW-HOW
Aromatic Blooming and Glazing
Frying aromatic herbs in hot oil releases oil-soluble flavor compounds before adding sauces that reduce into a thick clingy glaze.
Notes from the kitchen
- Use chicken thighs rather than chicken breast to keep the meat tender and juicy during rapid stir-frying.
- Only use the soft, inner pale green core of the lemongrass stalks; discard the hard outer layers.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
