Lemongrass Chicken Skewers with Vermicelli by Chef Charles Chen
A great simple lemongrass chicken skewers recipe for a weeknight meal, these are perfect for grilling and serving alongside a fresh vermicelli noodle bowl!
This easy dinner or meal prep recipe from Chef Charles Chen comes packed with loads of flavor thanks to a simple yet complex-tasting marinade and a vibrant dipping sauce that can also double as a dressing for the vermicelli noodles. What takes this recipe to the next level is an additional garnish: Lee Kum Kee Chili Crisp Original. The deep garlicky flavors and complex heat this adds to the dish accentuate all the other flavors, making this a recipe you'll want to add to your weekly cooking collection!
What You Will Need
Ingredients
- 1 lb. boneless chicken thighs or chicken breasts
- Dipping Sauce (See: Dipping)
- Lemongrass Chicken Marinade (See: Marinade)
- 6 bamboo or metal skewers, for grilling the chicken
- 8 oz. vermicelli noodles ( cooked and cooled)
- 2 cucumbers cut to thin julienned
- 1 carrot cut to thin julienned
- ¼ cup chopped roasted peanuts salted
- ½ bunch fresh mint leaves only, roughly chopped
- ½ bunch cilantro roughly chopped
- 1 tsp. toasted sesame seeds to top
- 2 cut lime wedges
Marinade
- 2 stalks lemongrass
- 2/3 cup Lee Kum Kee Less Sodium Soy Sauce
- 2 Tbsp. coconut sugar
- 2 tsp. rice wine vinegar
- 6 garlic cloves
- 2 thumb-sized pieces of ginger
- 2 Tbsp. fish sauce
- Pinch of red pepper flakes
- 4 Tbsp. water
Seasoning
- 2 Tbsp. Lee Kum Kee Chili Crisp Original
Dipping
- 1/4 cup lime juice, juice of 2-3 limes
- 1 Tbsp. Lee Kum Kee Panda Brand Green Label Oyster Sauce
- 1 tsp. Lee Kum Kee Seasoned Rice Vinegar
- 2 tsp. coconut sugar
- 1 Tbsp. fish sauce
- 1 clove garlic, minced
- 1 Birds Eye chili, finely sliced
- 2 Tbsp. warm water
Made with
Lee Kum Kee products
How to make it
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Cut your chicken breast or thigh meat into bite-sized cubes, about 1/2 inch wide on each side. Combine all of the chicken marinade ingredients in a food processor or blender. Blend until smooth and pour over the cubed chicken meat. Leave to marinade for at least one hour, or overnight, wrapped in plastic in the fridge.
Pro Tip: If using bamboo skewers for grilling the lemongrass chicken skewers, start soaking them in warm water an hour before you're ready to cook.
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Mix together ingredients for the dipping sauce into a small bowl, then set aside.
Pro Tip: This is a good sauce to taste and adjust for seasoning to your liking as preferred, whether that be adding more lime, fish sauce, sugar, or other ingredients.
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Heat up a BBQ or grill to a medium high heat. You can also use a skillet or grill pan on a stovetop that is heated to medium high heat.
Thread the chicken onto your skewers (about 4-6 ounces per skewer) and grill until lightly charred and cooked through. This should take about 5 minutes per side.
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Prepare 2 bowls for serving, adding 4 ounces of the cooked and cooled vermicelli noodles into each. Top with 3 skewers in each bowl, then add your various garnishes that you like: Cucumber, green onion, carrot, roasted peanuts, and fresh herbs. Pour about a tablespoon of the dipping sauce over the veggies and noodles, keeping the rest to dip the skewers into.
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Garnish each bowl with one tablespoon of Lee Kum Kee Chili Crisp Original before serving.
Find more tasty Asian chicken dinners on our recipes page!
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