If you’re looking to bring a burst of zesty, herbaceous flavor to your table, Vietnamese Lemongrass Chicken is the dish you absolutely need in your repertoire. This signature Southeast Asian favorite balances savory, sweet, and tangy notes in every juicy bite thanks to a vibrant marinade of lemongrass, garlic, and fish sauce. Whether you’re new to Vietnamese cooking or just craving an easy weeknight adventure, you’ll love how effortlessly this recipe delivers restaurant-level taste in your own kitchen.
Ingredients You’ll Need
The beauty of Vietnamese Lemongrass Chicken lies in its modest ingredient list, each playing an essential role in creating that classic flavor profile. Sourcing fresh ingredients will make the colors pop and the flavors sing, so gather up these staples for a meal that feels truly special.
- Chicken Thighs: Tender, juicy, and quick to absorb all the delicious marinade flavors—boneless and skinless for fast, even cooking.
- Lemongrass: The aromatic star of the dish; be sure to use the finely minced white part only for the brightest citrusy kick.
- Garlic: Minced fresh garlic infuses the chicken with its unmistakable pungency and depth.
- Shallot: Milder than onion but with a lovely hint of sweetness, it melds seamlessly into the marinade.
- Fish Sauce: This umami-rich liquid is a Vietnamese pantry must—don’t skip it for that irreplaceable savory depth.
- Soy Sauce: Adds a salty backbone and rounds out the flavors nicely; use gluten-free if needed.
- Brown Sugar: Just a touch for subtle sweetness and caramelization during cooking.
- Vegetable Oil: Helps prevent sticking and promotes even browning; any neutral oil will do.
- Black Pepper: A classic seasoning for a bit of mild heat and aroma.
- Chili Flakes (optional): Toss in for a customizable spicy punch—adjust to your heat preference.
- Cooked Jasmine Rice: Fluffy, fragrant, and the perfect base for soaking up all the marinade goodness.
- Lime Wedges and Fresh Cilantro: For garnish, adding brightness and a burst of freshness at the finish.
How to Make Vietnamese Lemongrass Chicken
Step 1: Mix Up Your Marinade
Grab a large bowl and toss in the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, black pepper, and chili flakes if you’re bringing the heat. Give everything a good stir. This fragrant mixture is where all the magic starts—each ingredient melding together to build authentic Vietnamese Lemongrass Chicken flavor from the very first step.
Step 2: Marinate the Chicken
Add your chicken thigh strips right into that bowl. Use your hands or tongs to make sure each piece is totally coated in marinade. Cover and chill for at least 30 minutes (or even overnight if you can swing it). The longer it sits, the deeper the flavors get, so if you have time to spare, let the chicken luxuriate for ultimate tenderness and taste.
Step 3: Sizzle and Caramelize
Heat the vegetable oil in a large skillet or wok over medium-high. Once it’s shimmering, add your marinated chicken in a single layer. Let it cook undisturbed for a couple of minutes to get a bit of caramelization, then stir and cook for a total of 6 to 8 minutes until all the strips are cooked through and glossy. You want edges that are slightly golden and sticky with all that delicious marinade.
Step 4: Serve It Up Right
Spoon the hot Vietnamese Lemongrass Chicken over fluffy jasmine rice, making sure to drizzle any remaining sauce from the pan over the top—that’s pure flavor gold. Finish with plenty of fresh cilantro and quick squeezes of lime at the table for the ultimate bright, tangy pop.
How to Serve Vietnamese Lemongrass Chicken
Garnishes
This is where you can really let your creativity shine. A healthy shower of chopped fresh cilantro is non-negotiable, and a few lime wedges on the side let everyone add punchy brightness to taste. Toasted sesame seeds or thinly sliced green onions are also irresistible finishing touches, adding extra crunch and color.
Side Dishes
Vietnamese Lemongrass Chicken is most at home over a mound of fragrant jasmine rice, but it’s also lovely with steamed rice noodles or fresh rice paper for DIY wraps. Pair with quick-pickled veggies, crisp cucumber slices, or a light papaya salad for a feast that celebrates all the fresh, lively flavors of Vietnamese cuisine.
Creative Ways to Present
For a party or group gathering, try threading marinated chicken onto skewers and grilling them for a summery, smoky take. Or serve the chicken family-style with all sorts of fresh greens, herbs, and dipping sauces so guests can create their own rice bowls or lettuce wraps. Vietnamese Lemongrass Chicken adapts to any occasion, from casual lunch to stylish dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any extra Vietnamese Lemongrass Chicken in an airtight container in the refrigerator for up to three days. The flavors may actually deepen as they mingle, making leftovers even more irresistible the next day. Pair with fresh rice or even tuck into a sandwich for an easy lunch.
Freezing
This chicken freezes wonderfully. Allow the cooked chicken to cool completely, then portion into freezer-safe containers or bags. Label and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the chicken gently in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave in short bursts until piping hot. Be careful not to overcook, as this can dry out the meat—just heat until warmed through and juicy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work if you prefer a leaner cut. Just watch your cooking time closely since breast meat can dry out faster than thighs—pull from the heat as soon as it’s cooked through.
How can I make this recipe gluten-free?
Simply swap the soy sauce for a gluten-free alternative like tamari or coconut aminos. Always double-check that your fish sauce is gluten-free as well.
Is there a vegetarian way to make Vietnamese Lemongrass Chicken?
While chicken is traditional, you can substitute extra-firm tofu or even tempeh for a plant-based variation. Adjust marinating and cooking times slightly, and you’ll still capture much of that authentic flavor.
Can I grill this instead of pan-cooking it?
Definitely! Vietnamese Lemongrass Chicken is fantastic grilled for a lightly charred, smoky finish. Thread marinated chicken onto skewers or lay on a hot grill, cooking each side until beautifully caramelized and cooked through.
What if I can’t find fresh lemongrass?
Look for minced lemongrass in the freezer section of Asian grocery stores, which is a great substitute. In a pinch, use lemongrass paste, but fresh really offers the brightest flavor and aroma for this dish.
Final Thoughts
Bringing Vietnamese Lemongrass Chicken to your kitchen is such a delightful way to explore the bold, balanced tastes of Vietnamese cuisine Main Course. Give it a try next time you’re craving something fresh and full of character—one bite might just make this dish a new favorite at your table!
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Vietnamese Lemongrass Chicken Recipe
- Total Time: 20 minutes (active time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese Lemongrass Chicken recipe is bursting with bold flavors of lemongrass, garlic, and soy sauce, creating a deliciously aromatic dish that pairs perfectly with jasmine rice.
Ingredients
Chicken Marinade:
- 1 1/2 lbs boneless, skinless chicken thighs, cut into strips
- 3 tablespoons lemongrass, finely minced (white part only)
- 3 cloves garlic, minced
- 1 small shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional)
Additional:
- Cooked jasmine rice, for serving
- Lime wedges and fresh cilantro, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, black pepper, and chili flakes. Add the chicken and toss to coat well. Let it marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
- Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
- Serve: Serve hot over jasmine rice with lime wedges and a sprinkle of fresh cilantro.
Notes
- You can also grill the chicken for a smoky flavor.
- Use a food processor to mince lemongrass easily.
- Adjust the chili flakes to your preferred spice level.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 portion without rice
- Calories: 290
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg
