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Vietnamese Lemongrass Chicken

5 from 2 votes
This bright marinade is the perfect mix of salty, sweet, umami deliciousness.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 pounds chicken tenders or chicken breasts/thighs, pounded to about one inch thick
  • 3 stalks lemongrass
  • 3 cloves garlic
  • 2 inch ginger, peeled
  • 1/2 white or spring onion
  • 3 tbs brown sugar
  • 1 limes, juiced
  • 1 tbsp. oyster sauce
  • 2.5 tbsp. fish sauce
  • 1 tbsp. sesame oil
  • 1.5 tbsp. soy sauce
Optional
  • 1 tbsp. mirin
  • sriracha, to taste

Method
 

  1. Peel the dry, outer layers of the lemongrass. Chop stalks into quarters.
  2. Combine all ingredients into a food processor (or blender) and process until fully combined.
  3. Marinate chicken for at least 30 minutes to an hour. Marinating overnight ensures the best flavor.
  4. Heat oil in a pan on medium high. When hot, add chicken tenders and cook for a few minutes on each side, until outside is caramelized and inside is fully cooked.
    If using chicken breast/thigh, cook for at least five minutes, then flip over and cook for at least 5 more minutes.