1 lb boneless skinless chicken thighs

2 stalks lemongrass, finely chopped

4 cloves garlic, minced

2 shallots, finely chopped

2 tbsp fish sauce

1 tbsp soy sauce

1 tbsp sugar

1 tbsp lime juice

1/4 cup vegetable oil, divided

Fresh cilantro, for garnish

Sliced chilies, for garnish (optional)

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In a bowl, mix lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, lime juice, and 2 tablespoons of vegetable oil to make the marinade.
Add the chicken thighs and coat evenly. Cover and marinate for at least 30 minutes, or up to 3 hours for deeper flavor.
Heat the remaining oil in a large skillet or wok over medium-high heat.
Cook the marinated chicken thighs for 5–6 minutes per side until golden brown and cooked through.
Transfer chicken to a cutting board, let rest for a few minutes, then slice.
Serve over jasmine rice or vermicelli noodles. Garnish with fresh cilantro and sliced chilies if desired.

Use lemongrass paste if fresh lemongrass is unavailable (1 tbsp paste per stalk).

Marinate longer for more intense flavor—up to overnight.

Add chili paste or fresh chilies for a spicier version.

Grill or bake instead of pan-frying for different textures.

Great served with pickled vegetables or a cucumber salad.