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Vietnamese Lemongrass Chicken

A delightful blend of lemongrass, savory sauces, and tender chicken, this Vietnamese Lemongrass Chicken recipe is perfect for quick dinners and festive treats.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs (or breasts) Thighs stay juicy.
  • 3 stalks lemongrass, tender inner white part finely minced Substitute 1 tablespoon lemongrass paste if short on time.
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped Or 1/4 cup mild onion.
  • 2 tablespoons fish sauce Or soy sauce for a vegetarian-friendly twist.
  • 2 tablespoons light brown sugar or palm sugar Honey works too.
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce Optional; skip for vegetarian variation.
  • 1 tablespoon vegetable oil Or neutral oil like canola.
  • 0.5 teaspoon black pepper
  • 1 small bird’s-eye chili or 1/2 teaspoon red pepper flakes Optional for heat.
  • 1 juice of lime Or 2 tablespoons rice vinegar.
  • Fresh cilantro and sliced scallions for garnish.
  • Cooked jasmine rice, vermicelli noodles, or a crisp salad to serve.

Method
 

Preparation
  1. Trim the tough outer layers of the lemongrass and finely mince the pale inner stalks until almost paste-like.
  2. In a bowl, whisk together minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, oyster sauce, vegetable oil, lime juice, and black pepper. If you like heat, stir in the chili now.
Marination
  1. Pat chicken dry and slice into 1-inch strips.
  2. Toss the chicken pieces in the marinade until well coated. Cover and refrigerate for at least 30 minutes — if you can, let it sit for 2 hours for deeper flavor.
Cooking
  1. Warm a large skillet or cast-iron pan over medium-high heat until hot. Add a splash of oil; the surface should shimmer.
  2. Add chicken in a single layer (work in batches if necessary). Sear for 3–4 minutes until golden and caramelized, then flip and cook another 3–4 minutes until cooked through.
  3. Pour any remaining marinade into the pan and let it bubble and reduce for a minute.
Serving
  1. Remove from heat, squeeze an extra lime wedge over, and scatter fresh cilantro and scallions on top.
  2. Serve hot over jasmine rice, vermicelli noodles, or crisp mixed greens.

Notes

For a vegetarian option, swap chicken thighs with tofu. Store leftovers in an airtight container for up to 3 days.