Ingredients
4 boneless, skinless chicken breasts
2 tablespoons lemongrass, finely chopped
3 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon lime juice
Fresh cilantro, for garnish
Instructions
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In a bowl, combine the lemongrass, garlic, fish sauce, soy sauce, brown sugar, olive oil, and lime juice. Mix well.
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Marinate the chicken breasts in the mixture for at least 30 minutes, or up to overnight.
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Heat a grill or skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
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Remove the chicken and let it rest for a few minutes before slicing.
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Garnish with fresh cilantro and serve over rice or with vegetables.
Notes
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Variations: For extra heat, add chopped fresh chili or red pepper flakes to the marinade. Swap chicken breasts for chicken thighs for extra juiciness.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled or Pan-Seared
- Cuisine: Vietnamese
- Diet: Gluten Free
