Cambodian Lemongrass Chicken Recipe
214kcal
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 stalks lemongrass, tough outer layers removed and thinly sliced
- 4 cloves garlic, minced
- 1 inch piece ginger, peeled and grated
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1/2 black pepper
- Lime wedges, for serving
Equipment
- Large mixing bowl
- Plastic wrap
- Large skillet or grill pan
- Tongs
- Cutting board
- knife
- Measuring Spoons
- whisk
Method
- In a large bowl, whisk together the lemongrass, garlic, ginger, soy sauce, fish sauce, honey, vegetable oil, and black pepper until well combined.
- Cut the chicken thighs into bite-sized pieces and add them to the bowl with the marinade. Toss to coat the chicken evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- When ready to cook, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until browned and cooked through.
- Serve the chicken hot with lime wedges on the side for squeezing over the top.
Nutrition
Serving1gCalories214kcalCarbohydrates8gProtein27gFat8gSaturated Fat2gCholesterol129mgSodium683mgPotassium407mgFiber1gSugar7g