Vietnamese Lemongrass BBQ Braised Chicken

By: Vanessa and Kim Pham

Vietnamese Lemongrass BBQ Braised Chicken
cuisine icon Difficulty
Easy
cuisine icon Keywords
2 servings, both green + white parts thinly sliced, chicken, chicken broth, cook 20 min, easy, garlic minced, garnish, omsom vietnamese lemongrass bbq starter, one pot, optional, prep 10 min, scallions, skinless boneless chicken thighs, tbsp vegetable oil, tsp black pepper, tsp dark soy sauce for color, tsp salt, tsp sesame oil, Vanessa and Kim Pham

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
2 Servings
Ingredients
  • 1 Omsom Vietnamese Lemongrass BBQ Starter
  • 5 skinless boneless chicken thighs
  • 2 scallions, both green + white parts thinly sliced
  • 3 cloves garlic minced
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • ½ cup chicken broth
  • Sliced chili to garnish, optional
  • 1 tsp dark soy sauce for color, optional
Instructions
  • Cut the chicken thighs into thirds and place in a medium mixing bowl.
  • Marinate thighs with the Vietnamese Lemongrass BBQ starter, salt, and black pepper for at least 15 Minutes (or overnight for bolder flavor).
  • Turn on the Instant Pot to Sauté mode and add oil. Once hot, add the minced garlic and scallions (reserve some scallions for garnish).
  • Sauté until garlic and scallions are fragrant, about 30 Seconds.
  • Add chicken and any remaining sauce and sauté until browned, about 4-5 Minutes.
  • Add chicken broth, sesame oil, and dark soy sauce (optional). Press Cancel to end Sauté mode.
  • Close lid, turn the steam vent to Seal, and pressure cook on High pressure for 8 Minutes.
  • Once pressure cooking is done, turn steam vent to Vent for a quick release.
  • Remove lid safely and skim out the top layer of fat.
  • Turn on Sauté mode and sauté until sauce slightly thickens and reduces, about 3-4 Minutes.
  • Serve chicken and sauce into a serving bowl and garnish with green onions and chili slices (optional). Enjoy!
Notes
  • Serve with:
  • Best served with a bowl of steamed white rice!
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