Turmeric-Ginger Vietnamese Spiced Chicken
 
Prep time
Cook time
Total time
 
Removing the ribs and seeds of the red cherry bomb chili left this dish completely mild. If you like some heat, leave in your desired amount of ribs and seeds.
Author:
Serves: 4-6
Ingredients
  • 4 cloves garlic, minced
  • 1 inch cube ginger, minced
  • 1 small shallot, minced
  • 1 teaspoon ground turmeric
  • 1 red cherry bomb pepper, seeded and finely diced (or whatever chili you like)
  • ½ teaspoon both salt and pepper
  • 2 tablespoons fish sauce
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken thighs
  • 1 lime, cut into wedges
Instructions
  1. In a large container (like a baking dish or sealable plastic gallon-size bag) combine all ingredients except the chicken and mix thoroughly.
  2. Add the chicken and thoroughly massage the marinade all over the chicken. Marinate for at least 30 minutes, up to overnight in the refrigerator.
  3. Heat a large skillet or electric skillet over medium heat. Working in batches trying not to overcrowd the pan, cook the chicken 4-5 minutes on each side.
  4. Serve with lime wedges.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/turmeric-ginger-vietnamese-spiced-chicken/