Pan-seared Lemongrass Chicken serves with vermicelli here but you can serve it with anything you want-bread, rice; potato, angle hair pasta, etc.
Ingredients for 4 servings
1.5 pounds boneless/skinless chicken thighs (about 4 large ones)
2 T fish sauce
1 T Tamari soy sauce or any regular soy sauce
2 T brown sugar
Juice from a large lime
2 medium garlic cloves-finely minced
1/2 small yellow onion- grated or finely minced
1/2 t ground black pepper;
One lemongrass stalk-white tender part, finely minced
1 T vegetable oil to sear chicken in the pan
Slit and open up the thicken part of chicken thighs (like butterfly) or use a meat pounder to even out the thickness about 1/2 inch or less. Mix all them together for at least one hour on the counter or overnight in the fridge.
Heating one tablespoon vegetable oil in a large pan over medium heat . Remove chicken from marinade place chicken in one layer a few minutes until golden brown. Turn to other side. add remaining marinade mixture. Might need to lower the heat so they do not get burnt. Cook until chicken is cooked thru to 165 oF about 10 minutes. Remove the pan from heat, set aside until cool enough to handle. Slice or shred chicken in thin strips/slices and arrange it over noodles or rice.