Low Carb Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Serve: 4
Ingredients:
Chicken:
6 boneless chicken thighs
Marinade:
- 2 ½ tbsp lemongrass, finely minced, white part
- 2 spring onions, finely diced
- 6 garlic cloves, minced
- 1½ tsp fresh ginger, grated
- 2 ½ tbsp oyster sauce
- 1½ tbsp soy sauce
- 1 ½ tbsp fish sauce
- 1/2 tbsp honey
- 1 tbsp brown sugar
- 1tbsp olive oil
Dipping Sauce
- 100 ml warm water
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 2 red chilli, chopped (or to taste/ preferred heat)
Method:
Chicken: In a mixing bowl, combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil. Mix well.
Add the chicken thighs and coat them thoroughly in the marinade.
Cover and refrigerate for at least 1 hour, preferably overnight.
Dipping sauce: In a small bowl, dissolve sugar in warm water. Stir in fish sauce and lime juice. Add minced garlic and chili. Adjust to your liking.
Cook the Chicken: Heat a large skillet or grill pan over medium heat. Lightly oil the pan if needed. Place the marinated chicken thighs.
Cook for 5–6 minutes on the first side until caramelized and golden. Flip and cook the other side for another 5–6 minutes, or until cooked through and slightly charred around the edges.
Serve over rice with vegetables aside. Drizzle the dipping sauce and enjoy!
Macros per serve
Calories: 487 cal
Protein: 46g
Carbohydrates: 14g
Fat: 12g
Fibre: 1g
Health benefits
Chicken Thighs Good source of protein and iron. Dark meat provides more fat than breast but also more flavour.
Lemongrass Contains antioxidants and anti-inflammatory compounds.
Garlic & Ginger Support immune system and have anti-inflammatory effects.
Honey & Brown Sugar Provide quick energy; moderation is key due to high sugar content.
Soy & Fish Sauce Adds flavour and sodium; use low-sodium versions if needed.
Chilli & Lime Rich in vitamin C and capsaicin, which can boost metabolism and immunity.