Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 stalks lemongrass, white parts only, finely chopped
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon chili flakes (optional, for heat)
- Fresh cilantro and lime wedges, for garnish
If you can’t find fresh lemongrass, don’t worry. You can use lemongrass paste as a substitute, which is available in many grocery stores.
Instructions
- Begin by marinating your chicken. In a bowl, combine the fish sauce, soy sauce, sugar, garlic, shallots, lemongrass, and black pepper. Add the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes, or overnight for deeper flavor. This reminds me of marinating meats with my abuela, always with a careful eye and a gentle hand.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, cooking them for about 5-7 minutes on each side until they are golden brown and cooked through.
- If you like a bit of spice, sprinkle the chili flakes while the chicken is cooking. This step always takes me back to the kitchen with Marco, where we often experiment with spices to get that perfect heat balance.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes. This little pause is something my grandma always insisted on, ensuring the juices redistribute for maximum flavor.
- Serve the chicken hot, garnished with fresh cilantro and lime wedges for an extra burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International