Vietnamese Lemongrass Chicken with Stir-Fried Vegetables and Jasmine Rice
Tips for Experienced Cooks
To enhance the flavor profile, try adding a pinch of brown sugar and a dash of chili flakes to the marinade. The sugar will caramelize on the grill, adding a complex sweetness, while the chili flakes add a subtle heat that complements the lemongrass and lime. Additionally, consider using thigh meat instead of breast for a juicier result. Lastly, grill some lime halves alongside the chicken; the charred limes can then be squeezed over the dish for a smoky citrus note.
Step 1: Prepare the Marinade
In a bowl, combine the lemongrass, garlic, soy sauce, fish sauce, honey, lime juice, and vegetable oil. Add the chicken breasts to the marinade and let them marinate for at least 30 minutes.
- 2 stalks lemongrass, finely chopped
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 4 chicken breasts
Step 2: Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade, shaking off any excess marinade. Grill the chicken for 6-8 minutes per side or until cooked through. Let the chicken rest for a few minutes before slicing.
- Grilled chicken breasts from Step 1
Step 3: Stir-Fry the Vegetables
In a large skillet or wok, heat some vegetable oil over high heat. Add the bell peppers, carrot, zucchini, and snow peas. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 cup snow peas
Step 4: Make the Sauce
In a small bowl, whisk together the oyster sauce, soy sauce, and sesame oil. Pour the sauce over the stir-fried vegetables and cook for another minute.
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Step 5: Serve
Serve the grilled lemongrass chicken with the stir-fried vegetables and jasmine rice. Garnish with fresh cilantro and serve with lime wedges.
- Grilled lemongrass chicken from Step 2
- Stir-fried vegetables from Step 3
- Jasmine rice
- Fresh cilantro
- Lime wedges
Meat, Eggs, & Dairy
- 4 whole chicken breast
Fresh Produce & Herbs
- 4 stalks lemongrass
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole carrot
- 1 whole zucchini
- 1 cup snow peas
- 1 whole fresh cilantro
- 1 whole lime wedges
Pantry Items
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cups cooked jasmine rice
Seasonings & Spices
- 4 cloves garlic
