Description
Lemongrass chicken is one of my favorite proteins. I have a couple recipes that use this, but today I wanted to share a hack that you can do to make this in just 30 minutes any day of the week.
Ingredients
Scale
- 1.5 lbs (pounds) boneless skinless chicken thighs
- 1 tablespoon frozen lemongrass
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1/2” knob of ginger, minced or grated
- 1 clove of garlic, minced or grated
- 1 tablespoon rice vinegar
- Fresh herbs (mint, scallions, cilantro) – optional, for garnish
Instructions
- Mix together the lemongrass chicken marinade – combine the frozen lemongrass, brown sugar, sesame oil, kosher salt, rice vinegar, and grated ginger and garlic. Give this a mix, then add in the boneless skinless chicken thighs.
- Heat a cast iron pan on medium high heat. Sear the chicken for 5-6 minutes on each side, flipping occasionally, until the thickest part of the chicken reaches 165F.
- Slice the chicken in half on a bias, then serve. Garnish with fresh herbs if desired.
Notes
Tip 1: You can cook this chicken however you prefer to cook chicken. My go-to method is the cast iron (I love the sear!), but air fried, roasted, or grilled all work.
Tip 2: To make this lemongrass chicken for a large crowd, scale the marinade proportionally. Sear the chicken until brown, just 3-4 minutes on one side, then remove and place this on a baking dish. Once all the chicken is browned, finish the chicken in the oven at 400F for 10-15 minutes, or until the thickest part of the chicken reaches 165F.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Quick and easy
- Method: Stovetop
- Cuisine: Asian