Sticky Vietnamese Lemongrass Chicken
Vietnamese lemongrass chicken is a sticky and savory chicken recipe that’s infused with lemongrass. This dish is best served with rice and sliced cucumbers for some added freshness and crunch. If you’re a vegetarian, you can totally make this with fried tofu.
Ingredients
- 4 (around 500 grams) boneless skinless chicken thighs (cut into bite-sized pieces)
- 1/2 stalk (around 2 tbsp) lemongrass (thinly sliced and minced)
- 4 cloves garlic (minced)
- 1 shallot (thinly sliced and minced)
- 2 tbsp fish sauce (gluten-free)
- 2 tsp honey
- 1/4 tsp pepper
- 2 tbsp avocado oil
- 1 to 2 tsp arrowroot powder
- 1 to 2 tsp red chili (optional for heat)
- garnish with green onions and freshly sliced cucumbers
- serve with rice
Instructions
- Thinly slice and mince the shallots, garlic, and lemongrass to create the aromatics. To make the sauce, mix together the fish sauce, honey, pepper, and arrowroot powder. Lastly, pat the chicken dry with a paper towel.
- Heat the pan over medium-high heat. Add oil to the pan and wait for it to get hot and shimmery. Add chicken thighs to the pan and leave them alone. Cook the chicken for about 5 minutes. When done, turn the heat to low and remove it from the pan. Cut the chicken into bite-sized pieces.
- Sauté the shallots, garlic, and lemongrass for about 1 minute.
- Finish cooking the chicken with the aromatics until cooked, about 2 to 3 minutes. Serve with a side of sliced cucumbers and rice!