Recipe Review

Vietnamese Lemongrass Chicken Is an Instant Winner

published Feb 15, 2019
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(Image credit: Platings and Pairings )

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I love cooking with lemongrass because of its wonderfully lemony, citrus-ginger flavor, and also because it makes my kitchen smell amazing. It’s a zesty flavor that really stands out in a simple chicken dish like this one topped with toasted rice powder.

To prepare the lemongrass, you’ll need to peel the tough outer layers off and chop the stalk inside until it’s finely minced. Lemongrass also freezes well, so if you have extra, you can keep it in the freezer for later.

Start with boneless, skinless chicken breasts cut into one-inch pieces, and let them marinate in a mixture of jalapeño, fish sauce, brown sugar, and lemongrass. To make sure the chicken soaks up all those sweet, sour, tangy, and spicy flavors, let it marinate for at least four hours in the refrigerator. Even better: Let it marinate overnight if you have the time.

Once you’re ready to eat, heat some vegetable oil in a large skillet or wok until it’s nice and hot, then add the chicken and its marinade and cook it until the chicken is browned. Toss in more jalapeños, thinly sliced onions, and more lemongrass, and let that cook until the onions are soft.

To make sure the chicken is cooked through, add some chicken stock and let the chicken cook, covered, on low heat for about five minutes. Take off the cover and add freshly squeezed lime juice to give it a nice, fresh, citrus bite, then increase the heat and let it simmer until the sauce is thickened. Serve it with rice and top it with cilantro and the toasted rice powder, which adds a creamy, nutty flavor and a bit of crunch, and you’ll have a delicious weeknight meal in around 15 minutes.

Get the recipe: Vietnamese Lemongrass Chicken from Platings and Pairings

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