Remove cooked chicken and set aside.
Press “Sauté” to bring sauce to a simmer.
In a bowl, mix 1½ tbsp cornstarch + 2 tbsp cold water until smooth.
Stir cornstarch slurry into simmering sauce 1/3 at a time, until desired thickness.
Tip: Add extra brown sugar if you like it sweeter.
4. (Optional) Broil for Crispy Skin
Preheat your broiler.
Brush or spoon lemongrass sauce over chicken and broil for 5–7 minutes, or until skin is golden brown and slightly crisp.
5. Serve & Garnish
Top chicken with sliced green onions. Serve hot with rice or rice noodles — and spoon extra sauce over the top. Enjoy! 🇻🇳
🍽️ Notes & Tips
Fish Sauce Matters: Choose high-quality fish sauce for best results. Red Boat 40°N is a top-tier option that’s deeply umami and not overly fishy.
No Instant Pot? This recipe can also be adapted to stovetop or oven — message me for instructions!
Marinate Longer for More Flavor: If time allows, go for a 3-hour marinade or overnight in the fridge.
🔥 Nutritional Info (per serving)
Calories: 462
Protein: 39g
Carbs: 5g
Fat: 20g
Sugar: 3g
Sodium: 385mg
