Vietnamese Lemongrass Chicken

Ingredients

• 1.5 lbs Chicken thighs, boneless and skinless
• 3 stalks Fresh lemongrass, minced
• 3 cloves Garlic, minced
• 1 large Shallot, minced
• 2 tbsp Fish sauce
• 1 tbsp Brown sugar
• 1 tbsp Soy sauce
• 0.5 tsp Turmeric powder
• 1 piece Thai bird's eye chili, sliced(optional)
• 2 tbsp Vegetable oil

Instructions

1. 1

   Slice the chicken thighs into bite-sized pieces.

2. 2

   In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, brown sugar, soy sauce, and turmeric powder.

3. 3

   Add the chicken to the marinade and toss to coat thoroughly. Let it marinate for at least 15 minutes.

4. 4

   Heat the vegetable oil in a wok or large skillet over medium-high heat.

5. 5

   Add the chicken in a single layer. Let it sear for 3-4 minutes without moving it to develop a golden-brown crust.

6. 6

   Stir-fry the chicken for another 5-7 minutes until cooked through and the marinade has caramelized.

7. 7

   Add the sliced chili if using, and toss for 1 minute.

8. 8

   Serve hot over steamed jasmine rice or vermicelli noodles.