Vietnamese Lemongrass Chicken


  • 1 lb boneless skinless chicken thigh
  •  lemongrass stalk shredded
  •  piece (1 inch/25 cm) fresh ginger peeled and sliced
  •  green onions thickly sliced
  •  cloves garlic
  •  1 tablespoon liquid honey
  •  1 tablespoon lime juice
  •  2 teaspoons fish sauce
  •  2 teaspoons sodium-reduced soy sauce
  •  2 teaspoons vegetable oil
  •  1/4 teaspoon pepper

In food processor or using immersion blender, purée lemongrass, ginger, green onions, garlic, honey, lime juice, fish sauce, soy sauce, oil, pepper and 3 tbsp water. In bowl, pour lemongrass mixture over chicken; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

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