Editorial sample recipeVietnamesebeginnerDairy-Free

Vietnamese Sweet-Spicy Lemongrass Chicken Skillet

Name: Vietnamese Sweet-Spicy Lemongrass Chicken Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600 g Boneless skinless chicken thighs, cut into bite-sized pieces; 3 stalk Fresh lemongrass, outer leaves removed, finely minced; 1 tbsp Fresh red chili, deseeded and finely minced; 2 tbsp Halal fish sauce; 1 tbsp Soy sauce; 1.5 tbsp Brown sugar; 4 clove Garlic, minced; 2 tbsp Vegetable oil

Juicy bite-sized chicken thighs stir-fried with fragrant minced lemongrass, fresh red chilies, and garlic in a savory caramelized soy glaze.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Vietnamese Sweet-Spicy Lemongrass Chicken Skillet

AI illustration

Technique to learn

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.

Instructions

Step 1: 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.

Step 2: In a small ramekin, stir together the remaining fish sauce, soy sauce, remaining brown sugar, and 2 tablespoons of warm water.

Step 3: Heat the vegetable oil in a large frying pan or wok over medium-high heat.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Cooking tips

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.

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