Vietnamese-Australian Lemongrass Chicken with Rice
Fragrant chicken thighs marinated in finely minced lemongrass, garlic, and fish sauce, pan-seared until sticky and caramelised, served over warm jasmine rice.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Large frypan or hotplate
- •Mixing bowl
- •Chef's knife
- •Chopping board
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 14 g
- carbs
- 62 g
- fibre
- 2 g
- protein
- 38 g
- calories
- 520 kcal
Instructions
- 1
Trim the lemongrass stalks to the pale tender core, then mince very finely.
- 2
Whisk the minced lemongrass, garlic, chilli, fish sauce, dark soy sauce, brown sugar, and one tablespoon of oil in a bowl.
- 3
Add the chicken thigh fillets to the bowl and turn until thoroughly coated.
- 4
Cover and refrigerate the chicken to marinate for at least 30 minutes.
- 5
Heat the remaining tablespoon of oil in a heavy frypan over medium-high heat.
- 6
Add the chicken thighs in a single layer without overcrowding the pan.
- 7
Cook undisturbed for 5 to 6 minutes until deeply browned and caramelised.
- 8
Flip the chicken and cook for another 4 to 5 minutes until cooked through.
- 9
Transfer the chicken to a board and rest for 3 minutes before slicing.
- 10
Divide the warm jasmine rice among four serving plates.
- 11
Top each portion with sliced lemongrass chicken, cucumber rounds, fresh coriander, and spring onions.
Chef's tips
Mince the lemongrass as finely as possible so it softens and adheres nicely to the chicken rather than tasting woody. Cook over medium-high heat to caramelise the sugars without burning the aromatics.
Ingredient substitutions
- chicken thigh fillets → firm tofu blocks, pressed and cut into thick steaks
- dark soy sauce → gluten-free tamari mixed with a pinch of extra brown sugar
Storage
Store leftover cooked chicken in an airtight container in the fridge for up to 3 days.
Reheating
Reheat sliced chicken gently in a hot frypan with a teaspoon of water until steaming hot.
Common mistakes to avoid
- •Using the tough green tops of the lemongrass which stay stringy and woody.
- •Crowding the frypan, which causes the chicken to steam rather than caramelise.
- •Frying over excessive heat, burning the sugar before the chicken cooks through.
Serving suggestions
Cooked Vietnamese-Australian Lemongrass Chicken with Rice?
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