If you’re craving a dish that’s bursting with zesty freshness, savory depth, and just a hint of sweetness, Vietnamese Lemongrass Chicken is exactly what you need. This recipe brings together tender, juicy chicken thighs infused with bright lemongrass, fish sauce, and a lively kick of lime. It’s a go-to in my home whenever I want something easy, vibrant, and sure to impress family and friends. Not only is it incredibly flavorful, but it also comes together quickly, making it a perfect choice for busy weeknights or delicious meal prep.
Ingredients You’ll Need
With a handful of simple yet essential ingredients, you’ll be amazed at how much flavor Vietnamese Lemongrass Chicken delivers. Each component brings its own magic, whether it’s fragrance, depth, or a pop of color, so don’t skip the little details!
- Chicken Thighs: Juicy and full of flavor, boneless and skinless thighs become wonderfully tender in this marinade.
- Lemongrass (finely minced, white part only): The aromatic heart of the dish, it gives a citrusy, floral brightness that’s unmistakably Vietnamese.
- Fish Sauce: Essential for depth and that savory, umami backbone.
- Soy Sauce: Adds a mellow, salty richness that balances the fish sauce.
- Brown Sugar: Just a touch brings out a caramel note and helps balance the salty and sour.
- Lime Juice: Provides tang and freshness, rounding out the flavors beautifully.
- Garlic (minced): Adds classic savoriness and pairs perfectly with the lemongrass.
- Shallot (minced): Offers a subtle, sweet onion flavor that melts into the marinade.
- Black Pepper: For a gentle bite and warmth throughout the dish.
- Vegetable Oil: Ensures the chicken cooks evenly and browns nicely in the pan.
- Chopped Cilantro and Lime Wedges (for garnish): Bring color, aroma, and extra freshness to your final plate.
How to Make Vietnamese Lemongrass Chicken
Step 1: Marinate the Chicken
Begin by mixing up the powerhouse marinade: finely mince the fresh lemongrass (just the tender white stalks) and combine it in a large bowl with fish sauce, soy sauce, brown sugar, lime juice, garlic, shallot, and black pepper. Add the bite-sized pieces of chicken thighs and toss them until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour, but for truly bold flavor, let it marinate overnight. This resting time allows every flavor to seep deeply into the chicken.
Step 2: Sauté to Perfection
After marinating, heat vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Let the pieces cook undisturbed for a couple of minutes for a good sear, then stir and sauté until browned and cooked through, about 6–8 minutes total. The lemongrass and aromatics should become ultra-fragrant, turning the whole kitchen into an irresistible zone of Vietnamese Lemongrass Chicken yumminess.
Step 3: Garnish and Serve
Once the chicken is cooked through with a gorgeous golden color, remove it from the heat. Pile it onto your serving plate and scatter generously with chopped cilantro and a squeeze of fresh lime. These finishing touches add a burst of green and citrus that makes every bite pop.
How to Serve Vietnamese Lemongrass Chicken
Garnishes
Top your Vietnamese Lemongrass Chicken with plenty of freshly chopped cilantro and extra lime wedges. If you like a little more heat, sliced red chilies or a dash of chili garlic sauce are fantastic additions. The fresh herbs and citrus not only look beautiful, but also enhance the chicken’s vibrant, aromatic flavors.
Side Dishes
This dish is absolutely delicious served over fluffy jasmine rice to soak up all of those tasty juices. For variety, you can also try rice noodles, which pair beautifully with the chicken and make for a fun change of texture. If you’re after something lighter, a crisp cucumber salad or quick pickled vegetables add refreshing crunch and contrast to the rich, savory meat.
Creative Ways to Present
Take your Vietnamese Lemongrass Chicken up a notch by stuffing it into lettuce wraps, tucking it inside bánh mì sandwiches, or plating it family-style for sharing. Another fun idea: arrange the chicken with a rainbow of veggies and herbs for a DIY rice bowl bar, letting everyone build their perfect meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vietnamese Lemongrass Chicken in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making it even more delicious the next day, and it’s perfect for quick lunches or dinners.
Freezing
To freeze, let the chicken cool to room temperature, then transfer to a freezer-safe container or bag. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For best texture, reheat Vietnamese Lemongrass Chicken in a skillet over medium heat until hot, adding a splash of water if needed to loosen the sauce. You can also microwave it in short bursts, stirring occasionally, but the skillet method helps maintain that lovely caramelized edge.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, though chicken thighs provide the juiciest, most flavorful result. If you opt for chicken breast, just be careful not to overcook it so the meat stays tender and moist.
Is there a substitute for fish sauce?
If you need a swap, soy sauce with a splash of lime and a pinch of salt makes a passable alternative, but keep in mind that fish sauce is key to authentic Vietnamese Lemongrass Chicken flavor.
How do I make it spicier?
Add thinly sliced red chilies or a spoonful of chili garlic sauce right into the marinade. You can also pass extra hot sauce at the table to let everyone adjust the heat to their liking.
Can I grill the chicken instead?
Definitely! Thread the marinated chicken onto skewers and grill over medium-high heat for about 3–4 minutes per side. You’ll get some lovely char and smoky flavor which pairs perfectly with lemongrass.
Is Vietnamese Lemongrass Chicken gluten free?
Yes, as long as you use a gluten-free soy sauce or tamari, this recipe is completely gluten free. It’s a fantastic option for anyone looking for a tasty, allergy-friendly main.
Final Thoughts
If you haven’t made Vietnamese Lemongrass Chicken before, you’re in for an absolute treat. Its bold flavors, easy prep, and versatility make it a weeknight staple and a dinner party favorite all at once. Gather up your ingredients and give it a try — I promise you’ll want to add this to your regular rotation!
Print
Vietnamese Lemongrass Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Description
This Vietnamese Lemongrass Chicken recipe is a flavorful and aromatic dish that is easy to make and perfect for a quick weeknight dinner. The combination of lemongrass, fish sauce, and soy sauce gives the chicken a delicious umami flavor that pairs perfectly with steamed rice or noodles.
Ingredients
For the Marinated Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 3 tablespoons lemongrass (finely minced, white part only)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 3 garlic cloves (minced)
- 1 small shallot (minced)
- 1/2 teaspoon black pepper
For Cooking:
- 1 tablespoon vegetable oil
- Chopped cilantro and lime wedges for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the lemongrass, fish sauce, soy sauce, brown sugar, lime juice, garlic, shallot, and black pepper. Add the chicken pieces and toss to coat evenly. Marinate in the refrigerator for at least 1 hour.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes until browned and cooked through.
- Serve: Garnish with chopped cilantro and lime wedges. Serve hot.
Notes
- This dish pairs well with jasmine rice, rice noodles, or a cucumber salad.
- For added heat, consider stirring in sliced red chilies or chili garlic sauce to the marinade.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 4g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 135mg
