Lemongrass chicken is the bomb. Super flavorful and perfect with rice and a side salad. I always tell myself I’m going to order the lemongrass chicken plate when we go out for Vietnamese food, but inevitably, I order pho because making lemongrass chicken at home is so easy.
The most time consuming part, aside from waiting for the chicken to marinate, is cutting up the lemongrass. You need a sharp knife, but really, the trick is that you only want the tender, white inside part of the stalk. The best way to do this is: trim off the root and essentially all of the green tops. Peel off one or two of the outer layers. These are woody and tough. You can save all your trimmings to simmer with your favorite stock/soup recipes. After all that is done, you should have a nice, pale stalk. Use your knife to carefully cut down the stalk lengthwise so you have two half-moon shaped pieces. Now you have a flat side to place against your cutting board and from there you just mince along the length of the lemongrass. If you have a bunch of time on your hands and a bunch of lemongrass, you can mince it and freeze it in small portions. I love having minced lemongrass in the freezer – such a time saver.
Speaking of freezing, you can also marinate a bunch of chicken in this lemongrass marinade and freeze it too!