Vietnamese Lemongrass Chicken Recipe
Get ready to discover your new takeout-at-home obsession: Vietnamese Lemongrass Chicken. This dish is pure comfort food, instantly transporting your taste buds to a bustling street corner in Hanoi. The magic happens with fresh lemongrass, aromatic garlic and shallots, and the irresistible sweet-savory combo of fish sauce, soy, and brown sugar. Whether you’re serving a quick weeknight meal or prepping something special for friends, Vietnamese Lemongrass Chicken is vibrant, deeply flavorful, and shockingly simple to pull together.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list is short but bursting with character! Each element brings its own pop of flavor or richness, and together they make Vietnamese Lemongrass Chicken truly unforgettable. Be sure to source the freshest herbs and sauces you can find—the difference is remarkable.
- Chicken thighs: Juicier and more forgiving than breasts, thighs soak in marinade beautifully and stay succulent after cooking.
- Lemongrass (finely minced): This citrusy, floral stalk is the star, lending a signature brightness and subtle zing.
- Garlic (minced): Enhances savory depth and aroma; fresh is always best for a full flavor punch.
- Shallots (minced): Offers gentle sweetness and mild onion flavor for balance without sharpness.
- Fish sauce: Delivers umami and authentic salty notes—don’t skip this, it’s essential for Vietnamese character.
- Soy sauce: Deepens color and adds another angle of savory richness; opt for low-sodium if preferred.
- Brown sugar: Just a touch pulls everything together, adding subtle caramel tones and balancing the savory-spicy elements.
- Lime juice: Brightens up the whole dish with acidity and freshness—squeeze it fresh for best results.
- Vegetable oil: Used for both marinating and cooking, it ensures tenderness and helps the chicken crisp up nicely in the pan.
- Black pepper: Adds gentle warmth and a subtle kick, waking up the other flavors without overpowering.
- Jasmine rice (for serving): Fragrant and fluffy, jasmine rice soaks up every drop of those savory pan juices.
- Chopped green onions and lime wedges (for garnish, optional): Finish the dish with a hit of color and a touch of extra brightness.
How to Make Vietnamese Lemongrass Chicken
Step 1: Marinate the Chicken
Start by grabbing a large bowl or a zip-top bag—whatever you find easiest for mixing and chilling. Toss in the minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and black pepper. Give it all a quick stir or a gentle massage through the bag. Add the chicken strips or thighs, making sure every piece gets evenly coated in that fragrant marinade. Pop the mix into the fridge for at least 1 hour (up to overnight is even better), giving all those signature Vietnamese Lemongrass Chicken flavors a chance to mingle and seep deep into the meat.
Step 2: Sear or Grill to Perfection
Once your chicken is marinated and your kitchen is filled with zesty aromas, heat a tablespoon of oil in a large skillet or grill pan over medium-high heat. Lay the chicken out in a single layer—no overlapping so everything gets a lovely caramelized sear. Depending on thickness, cook for 4 to 6 minutes per side, until deeply golden, slightly crisp on the outside, and thoroughly cooked on the inside. Don’t rush this part; the caramelization from the sugars and soy sauce gives Vietnamese Lemongrass Chicken its irresistible color and sticky, savory crust.
Step 3: Serve and Savor
Transfer the hot chicken straight onto a bed of steamy jasmine rice, letting all those precious juices roll onto the grains. Top generously with chopped green onions and an extra squeeze of lime if you love a pop of freshness. The vibrant smell, the golden color, the contrast of juicy meat and fluffy rice—this is Vietnamese Lemongrass Chicken in all its glory!
How to Serve Vietnamese Lemongrass Chicken
Garnishes
The right garnish takes Vietnamese Lemongrass Chicken from delicious to dazzling. Scatter plenty of chopped green onions or cilantro over the top for fresh color and extra aroma. Don’t forget lime wedges on the side—let everyone add a tangy squeeze to their own plate. If you like a little heat, toss on thinly sliced Thai chili for a true street food vibe.
Side Dishes
While jasmine rice is the classic partner, you can round out your meal with quick-pickled veggies, a crisp cucumber salad, or a handful of crunchy, fresh lettuce leaves (try wrapping the chicken in the leaves for a fun twist!). A simple bowl of pho broth or miso soup also pairs beautifully with Vietnamese Lemongrass Chicken for a deluxe, comforting dinner.
Creative Ways to Present
Think outside the (rice) box: pile Vietnamese Lemongrass Chicken into baguettes for a fusion banh mi, roll it into fresh spring rolls for a light lunch, or serve as skewers at your next backyard get-together. The possibilities are endless, and the marinade is friendly to just about any protein or format you love!
Make Ahead and Storage
Storing Leftovers
If you have any Vietnamese Lemongrass Chicken left, transfer it (along with any little juices) to an airtight container and refrigerate promptly. Stored this way, it will stay fresh for up to 3 days, making it perfect for meal prep or speedy lunches.
Freezing
Vietnamese Lemongrass Chicken freezes beautifully. Cool the cooked chicken completely, then pack it into freezer-safe containers or zip bags. It will keep well for up to 2 months. For best results, thaw overnight in the fridge before reheating so the meat stays moist and flavorful.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth to keep things juicy. Microwave works too—just cover loosely and heat in short bursts to avoid overcooking. The flavors actually deepen after a day or two, so your future self is in for a treat!
FAQs
Is this Vietnamese Lemongrass Chicken recipe spicy?
Not as written! The dish is flavorful and aromatic with gentle heat from black pepper, but you can always add sliced Thai chilies to the marinade or as garnish if you love more spice.
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work fine, though they tend to be leaner, so watch your cook times closely to avoid drying out. For the juiciest, most authentic Vietnamese Lemongrass Chicken, boneless thighs are recommended.
What if I can’t find fresh lemongrass?
Fresh is best, but frozen lemongrass works in a pinch, and occasionally supermarkets carry refrigerated tubes of minced lemongrass paste. Avoid dried lemongrass, as it won’t deliver the same aromatic punch!
How can I make this gluten-free?
Just use a certified gluten-free soy sauce or tamari, and double-check your fish sauce label. Everything else in this recipe for Vietnamese Lemongrass Chicken is naturally gluten-free.
Can I prepare the marinade ahead of time?
Yes, the marinade can be mixed a day in advance and kept chilled. For maximum flavor and weeknight convenience, you can marinate the chicken overnight or even freeze the chicken and marinade together before cooking when ready.
Final Thoughts
There’s nothing quite like homemade Vietnamese Lemongrass Chicken to brighten any day—whether you’re feeding family or just treating yourself to something special. Give it a try and let the bold, uplifting flavors win you over from the very first bite!
Print
Vietnamese Lemongrass Chicken Recipe
- Total Time: 1 hour 27 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Vietnamese Lemongrass Chicken recipe that is perfect for a quick and delicious meal. Tender chicken marinated in lemongrass, garlic, and other savory ingredients, then cooked to perfection and served over jasmine rice.
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into strips or left whole)
Marinade:
- 3 tablespoons lemongrass (finely minced, white part only)
- 3 cloves garlic (minced)
- 2 tablespoons shallots (minced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil (plus more for cooking)
- 1/2 teaspoon black pepper
For Serving:
- Cooked jasmine rice
- Chopped green onions and lime wedges for garnish (optional)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and black pepper. Add the chicken and toss to coat evenly. Marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- Cook the Chicken: Heat a tablespoon of oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook in batches for 4–6 minutes per side, or until cooked through and slightly caramelized.
- Serve: Serve hot over jasmine rice, garnished with chopped green onions and lime wedges if desired.
Notes
- You can substitute chicken breasts if preferred, but thighs are more flavorful and remain juicy.
- For extra heat, add a thinly sliced Thai chili to the marinade.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop or Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 chicken portion with rice
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
