Discover the secret to rich, fragrant flavor with this authentic Vietnamese Lemongrass Chicken recipe! Marinated in lemongrass, garlic, shallots, fish sauce, and a touch of sugar, the chicken is grilled or pan-fried until golden and caramelized. Juicy and deeply savory, it’s perfect served over rice, with noodles, or in a bánh mì sandwich. This easy, bold-flavored dish brings a taste of Vietnam right to your kitchen.
⭐ Why This Recipe Works
✔ Double-marinated for maximum flavor penetration
✔ Restaurant-style char without a wok
✔ Meal-prep friendly – tastes even better the next day
Yields: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
- For the Marinade:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 tablespoons finely minced lemongrass
- 2 cloves garlic, minced
- 1-2 red Thai chilies, finely minced (adjust to your spice preference)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- For Stir-frying:
- 2 tablespoons vegetable oil
- 1 small yellow onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- Optional garnishes: fresh cilantro, chopped peanuts, lime wedges
Equipment:
- Large bowl
- Cutting board
- Sharp knife
- Wok or large skillet
Instructions:
Step 1: Prepare the marinade and chicken.
- In a large bowl, combine the minced lemongrass, garlic, chili, fish sauce, soy sauce, sugar, black pepper, and 1 tablespoon of vegetable oil. Mix well. Add the chicken pieces to the marinade and toss to ensure they are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Step 2: Stir-fry the aromatics.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced onion and bell pepper and stir-fry for 2-3 minutes, until slightly softened but still crisp. Remove the vegetables from the wok and set aside.
Step 3: Cook the chicken.
- Add the marinated chicken to the same wok or skillet. Stir-fry over medium-high heat for 5-7 minutes, or until the chicken is cooked through and lightly browned.
Step 4: Combine and finish.
- Return the stir-fried onions and bell peppers to the wok with the cooked chicken. Toss everything together to heat through.
Step 5: Serve.
Transfer the Vietnamese Lemongrass Chicken to a serving platter. Garnish with fresh cilantro, chopped peanuts, and serve hot with steamed rice and lime wedges on the side.
💡 Vietnamese Kitchen Secrets
✔ No lemongrass paste? Use 3 tbsp prepared + 1 tsp zest
✔ Extra char: Broil 2 mins after pan-searing
✔ Vegetarian version: Use tofu or king oyster mushrooms
🍽️ Traditional Pairings
- Cold Hanoi beer
- Green papaya salad
- Vermicelli noodles (bún)
🌡️ Storage
- Fridge: 3 days (reheat in pan to crisp)
- Freeze: 1 month (without herbs)
📊 Nutrition (Per Serving – 2 Thighs)
Calories: 320 | Protein: 28g | Carbs: 8g
Enjoy your delicious homemade Vietnamese Lemongrass Chicken!
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