Vietnamese Lemongrass Chicken

• servings: 3 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 ½ pounds chicken thighs (boneless and skinless)

5 cloves garlic

3 Tbsp minced lemongrass

3 Tbsp fish sauce

2 Tbsp soy sauce

1 Tbsp dark soy sauce

2 Tbsp brown sugar

1 lime (juiced)

1/4 cup fish sauce

1/3 cup water

3 Tbsp granulated sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small Thai chili (minced)

1 garlic clove (minced)

Directions

In a large bowl, add chicken thighs, garlic, lemongrass, fish sauce, soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 15 mins up to overnight preferred.

Preheat air fryer to 425F (218C) for a few mins. Add chicken thighs to the basket (don’t overcrowd and cook in batches as needed) and air fry for 11-13 mins until browned and cooked through (internal temperature should be at least 165F [74C]).

While the chicken is cooking, make the dipping sauce by adding fish sauce, water, sugar, lime juice, rice wine vinegar, minced Thai chili, and minced garlic in a bowl or jar. Stir well to combine and set aside. You can store the extra sauce in an airtight container in the fridge for up to a month.

Carefully remove the chicken from the air fryer and cut into strips. Serve with rice noodles, salad, cucumber, fried eggs, and dipping sauce.

Nutrition

• Calories: 394 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.04 g
• Cholesterol: 215 mg
• Sodium: 4144 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 48 g