Aromatic Asian pan-fried lemongrass chicken is healthy, gluten-free, and takes less than 25 minutes to prep and cook!! Now that’s what I call the perfect weeknight meal… or any night really! Because when you have a recipe this good, you will want to cook it over and over again.
What is Lemongrass?
Lemongrass is a grass that originates in Asia and is used in many Asian cuisines. It has an incredible lemony aroma which fills the room when you are chopping it up. And just wait until you start cooking with it… the aroma is absolutely mouth-watering. It literally draws the whole family into the kitchen.
Not only does lemongrass smell amazing, but it tastes amazing. It has a powerful and delicious earthy lemony flavour with such a unique taste. So just imagine what lemongrass does to the marinade! The lemongrass combined with garlic, soy sauce, and sesame oil creates such an explosion of flavour in your mouth. Plus, you can also add some cayenne pepper for a spicy kick.
The key to this recipe, and the key to achieving tender, juicy chicken thighs every single time is the lemongrass marinade. You need to make sure that the chicken sits in the marinade for at least 1 hour (personally, I prefer 2 hours). So yes, although this is the perfect weeknight meal because it takes less than 25 minutes to prep and cook, you do need to think ahead about the time you need to allow the chicken to marinate.
So, I suggest whipping up the marinade as soon as you get home from work, so that by the time dinnertime rolls around, you literally spend 14 minutes on the stove cooking the chicken. Or better yet, marinate the chicken the night before, or in the morning.
I like to serve this lemongrass chicken over a bowl of steamed rice sprinkled with black sesame seeds. It is also delicious with a bowl of noodles or simply on their own.
Aromatic Asian pan-fried lemongrass chicken is healthy, gluten-free, and takes less than 25 minutes to prep and cook! Now that’s what I call the perfect weeknight meal.
- 5 pieces of chicken thighs, boneless
- 2 stalks lemongrass, finely chopped (approximately 1 cup)
- 5 cloves of garlic
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon vegetable oil
- chopped cilantro (optional, for garnish)
- In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar and pepper. [Note: To make things easy, I chopped up the lemongrass in a food processor.] Add cayenne pepper if you want this to be spicy. Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours.
- Heat vegetable oil over medium heat. Place chicken on the pan and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165˚F (75˚C).
- Slice into strips and serve over a bowl of steamed white rice sprinkled with sesame seeds. Garnish with chopped cilantro.