Gà Nướng Sả Ớt với Đậu Que Xào Tỏi (Lemongrass Chili Grilled Chicken with Garlic Green Beans)

About this meal

A savory and spicy Vietnamese grilled chicken marinated in lemongrass and chili, served alongside stir-fried green beans with garlic. This low-carb, flavorful meal highlights Vietnamese aromatic herbs and a classic balance of spice, umami, and freshness, making it a fulfilling lunch option.

Ingredients

• Chicken thighs (boneless, skinless) — 200g
• Fresh lemongrass stalks — 2 stalks, finely chopped
• Bird's eye chili — 1-2, minced (to taste)
• Garlic — 4 cloves, minced
• Shallot — 1 small, minced
• Fish sauce — 1.5 tbsp
• Coconut aminos (or light soy sauce) — 1 tbsp
• Fresh lime juice — 1 tbsp
• Raw honey — 1 tsp
• Avocado oil — 2 tbsp, divided
• Fresh green beans — 120g, trimmed
• Black pepper — 1/3 tsp
• Cilantro — 1 tbsp, chopped (for garnish)

Steps

1. In a bowl, combine lemongrass, chili, half the minced garlic, shallot, fish sauce, coconut aminos, lime juice, raw honey, 1 tbsp avocado oil, and black pepper. Mix well.
2. Add the chicken thighs to the marinade. Coat thoroughly and refrigerate for at least 30 minutes (up to overnight).
3. Grill the marinated chicken over medium-high heat for 5-6 minutes each side, or until cooked through and slightly charred at the edges.
4. While the chicken grills, heat 1 tbsp avocado oil in a skillet. Add remaining garlic, sauté until fragrant.
5. Add green beans and stir-fry for 3-4 minutes over high heat, until beans are bright green and tender crisp. Season lightly with fish sauce and black pepper.
6. Plate the grilled chicken and green beans. Garnish with fresh cilantro and a wedge of lime.