Lemongrass Chicken Skewers with Nuoc Cham
Vietnamese Inspired Lemongrass Chicken Skewers with fluffy white rice and Nuoc Cham (a popular Vietnamese dipping sauce).
Servings: 2
Ingredients
- 1 pound boneless chicken thighs or chicken breasts
- 2 stalks lemongrass
- 1/3 cup low sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon rice wine vinegar
- 3 garlic cloves
- 1 thumb ginger
- 1 tablespoon fish sauce
- Pinch of red pepper flakes
- 2 tablespoons water
- Serve with jasmine white rice
- Optional: Serve with lettuce wraps top with sliced green onions, lime wedges
For The Nuoc Cham
- 1/4 cup lime juice juice of 2-3 limes
- 1 tablespoon sugar
- 1 teaspoon rice wine vinegar
- 1 tablespoon fish sauce
- 1 garlic minced
- 1 birds eye chili finely sliced, add a second if you want it extra spicy
- 2 tablespoons warm water
Instructions
- Cook your rice according to the package instructions. Soak your skewers in boiling water for up to 1 hour so they don’t burn. (Alternatively, you can just grill the thighs on the grill, too, if you don’t want to do skewers).
- Make your Nuoc Cham. In a bowl, mix lime juice, sugar, vinegar, fish sauce, garlic, chili’s and warm water, set aside.
- Next, make your chicken marinade. In a blender or food processor, blend together lemongrass, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, fish sauce, red pepper flakes and water. Cube and marinate over your chicken thighs, 1 hour-overnight.
- Heat up your BBQ or grill (you can alternatively use it in a skillet on the stovetop), place your chicken on skewers, and grill until charred, grilled and cooked through.
- Assemble and serve: your chicken skewers, rice, lettuce wraps, and your sauce.
Nutrition
Calories: 97kcal | Carbohydrates: 20g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2948mg | Potassium: 284mg | Fiber: 1g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 1mg