Vietnamese lemongrass chicken is a savory, fragrant dish of chicken marinated with lemongrass, fish sauce, garlic, and a little sweetness, then seared until browned and juicy. Versions vary by region and household; this skillet recipe pairs the chicken with rice, fresh herbs, and crisp vegetables for an easy, balanced meal.
Ingredients
- 2 lb boneless, skinless chicken thighs (907 g), cut into 1½-inch (4 cm) pieces
- 3 lemongrass stalks (about 30 g prepared), tough outer layers removed and tender centers finely minced
- 3 garlic cloves (about 9 g), finely minced
- 1 small shallot (about 30 g), finely minced
- 2 tbsp fish sauce (30 ml)
- 1½ tbsp granulated sugar (18 g)
- 1 tbsp neutral oil, such as canola (15 ml), plus 1 tbsp (15 ml) for the pan
- 1 tbsp fresh lime juice (15 ml)
- ½ tsp freshly ground black pepper (about 1 g)
- ¼ tsp fine salt (about 1.5 g), or less if your fish sauce is especially salty
- 1 small red chili (about 10 g), thinly sliced, optional
- 2 tbsp chopped cilantro (about 6 g), for serving, optional
- 1 lime, cut into wedges (about 60 g), for serving
Instructions
- Prepare the lemongrass. Peel away the dry, fibrous outer layers of each stalk until you reach the pale, tender center. Trim off the root end and woody tops, then mince the tender portion very finely. Lemongrass can stay tough if left in large pieces, so take a few extra minutes to chop it small. Mince the garlic and shallot as well.
- Mix the marinade. In a medium bowl, stir together the minced lemongrass, garlic, shallot, fish sauce, sugar, 1 tablespoon (15 ml) oil, lime juice, black pepper, salt, and the optional sliced chili. Mix until the sugar begins to dissolve. Add the chicken and turn the pieces until they are evenly coated.
- Marinate for 30 minutes. Cover the bowl and refrigerate the chicken for 30 minutes. This gives the aromatics time to season the meat without making the lime juice the dominant flavor. If you need to marinate longer, keep it chilled and cook within 8 hours; the texture can become softer after a long stay in an acidic marinade. Do not leave raw chicken at room temperature to marinate.
- Heat the pan. Set a large heavy skillet, preferably cast iron or stainless steel, over medium-high heat. Add the remaining 1 tablespoon (15 ml) oil and swirl to coat the base. Let the pan heat until the oil shimmers but does not smoke. If your skillet is small, plan to cook in two batches so the chicken browns instead of steaming.
- Sear the chicken. Lift the chicken from the marinade, letting excess liquid drip back into the bowl, and arrange it in one uncrowded layer. Leave it undisturbed for 3 to 4 minutes so the first side can develop a deep golden-brown crust. Turn the pieces and cook for another 3 to 4 minutes, stirring occasionally. The sugar and minced aromatics can darken quickly, so lower the heat slightly if they start to scorch.
- Finish cooking safely. Continue cooking, turning the pieces as needed, until they are browned on several sides and the thickest pieces reach 165°F (74°C) on an instant-read food thermometer; 165°F (74°C) is the USDA FSIS safe minimum internal temperature for poultry. Depending on the size of the pieces and the pan, this usually takes about 8 to 10 minutes per batch in total. If cooking two batches, add a little more oil between batches if the pan looks dry. Transfer cooked chicken to a clean plate, not the plate that held the raw chicken.
- Serve. Sprinkle with cilantro if using and serve hot with lime wedges. Spoon any flavorful browned bits from the skillet over the chicken, while leaving any burnt bits behind. Offer extra lime at the table so everyone can adjust the brightness to taste.
Tips
- Use the tender inner lemongrass. Lemongrass stalks are often sold in grocery stores near fresh herbs or in Asian markets. The outer layers and upper ends are woody, so discard them or save them for stock. If fresh lemongrass is unavailable, use 1 tablespoon (15 ml) lemongrass paste in place of the three stalks. Paste is usually softer and sometimes salted, so reduce the added salt and expect a less fibrous, slightly less fresh-tasting result.
- Keep the pan uncrowded. Chicken releases moisture as it cooks. Too many pieces packed together trap steam and prevent browning; batches take a little longer but give you better color and texture. A wide skillet is helpful, and the chicken should be spread out with small gaps between pieces.
- Watch the sugar and aromatics. Fish sauce and sugar create a savory-sweet glaze, but minced lemongrass and garlic can scorch in a very hot pan. Use medium-high rather than maximum heat, turn the pieces once the first side has browned, and reduce the heat if the pan starts smoking or the garlic becomes dark before the chicken is cooked through.
- Adjust salty ingredients carefully. Fish sauces vary in saltiness, so begin with the stated amount and taste the cooked chicken before adding more salt. For a fish-free alternative, use 2 tablespoons (30 ml) light soy sauce, preferably a lower-sodium one; the result will have a different, less distinctly fermented savory flavor. Do not use the raw marinade as a finishing sauce unless it is boiled thoroughly first.
Serving Suggestions
For a simple Vietnamese-inspired plate, serve the chicken over steamed jasmine rice and add sliced cucumber, lettuce, and herbs such as cilantro, mint, or Thai basil. The cool, crisp vegetables balance the warm, savory chicken, while a lime wedge brings out the lemongrass. If you have pickled carrots or daikon, add a small portion for tang and crunch. These accompaniments are flexible rather than required; use what is available and keep the chicken as the centerpiece.
The chicken also works in a noodle bowl. Set it over cooked rice vermicelli with shredded lettuce, cucumber, herbs, and crushed roasted peanuts. A light dressing of lime juice, water, a little sugar, and fish sauce can tie the bowl together; make the dressing separately and adjust it to taste rather than pouring it over the chicken in the pan. For a more casual meal, tuck the chicken into a baguette with pickled vegetables, cilantro, and sliced chili. Serve the lime wedges on the side so diners can brighten each portion as they like.
Variations
Use chicken breast. Boneless, skinless chicken breast can replace the thighs in the same weight. Cut it into even pieces and watch it closely, since lean breast meat can dry out more quickly. Check the thickest pieces with a thermometer and remove them from the heat as soon as they reach 165°F (74°C). Thighs are more forgiving and tend to remain juicier, but either cut works.
Make it less sweet or more lively. Reduce the sugar to 1 tablespoon (12 g) for a more savory marinade, or add another teaspoon of lime juice after cooking for extra tartness. For gentle heat, leave out the chili; for more heat, add a second small chili or serve sliced chili at the table. Keep in mind that adding a lot of lime to the marinade and leaving the chicken for many hours can soften the surface, so make major flavor adjustments at serving time.
Grill the chicken. Thread the marinated pieces onto skewers, leaving a little space between them, and grill over medium-high heat, turning regularly until browned and cooked to 165°F (74°C) in the thickest pieces. Small pieces can fall through the grates, so use flat skewers or a grill basket if needed. Grilling adds a light smoky flavor; the skillet method is more convenient when the weather or equipment does not suit outdoor cooking.
Use a plant-based option. Firm tofu can take on the same marinade. Press it first, cut it into cubes, and marinate for about 20 to 30 minutes, then sear gently until golden on several sides. It will not taste exactly like chicken, and the cooking time will depend on the moisture in the tofu. Choose a fish-free soy sauce alternative if desired, and avoid crowding the pan so the tofu browns rather than steams.
Storage and Reheating
Refrigerate cooked chicken within 2 hours of cooking, in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. Store rice and fresh garnishes separately when possible so the herbs and vegetables stay crisp and the rice does not absorb all the savory juices. Discard chicken that has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
To reheat, warm a portion in a covered skillet over medium-low heat with a spoonful of water, turning once or twice until hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring midway through heating. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid prolonged high heat, which can dry the chicken and make the lemongrass bits bitter. If frozen in a tightly sealed container, the chicken is best used within 2 to 3 months for quality; thaw it in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make the marinade ahead?
Yes. Mix the marinade up to 24 hours ahead and keep it covered in the refrigerator, separate from the chicken. Add the chicken for its 30-minute marinating time shortly before cooking. You can also marinate the chicken in advance and cook it within 8 hours, keeping it refrigerated the entire time.
Can I use bottled lemongrass paste?
Yes. Use about 1 tablespoon (15 ml) of paste in place of the minced tender centers of three stalks. Check the label because some pastes contain salt, oil, or other seasonings; reduce the recipe’s salt if needed. Paste distributes easily through the marinade, but it lacks the fine texture and fresh, citrusy fragrance of finely minced fresh lemongrass.
Why did my chicken turn out wet instead of browned?
The most common reason is overcrowding. When chicken pieces touch and release moisture, they steam in the pan. Cook in batches, let the skillet heat before adding the next batch, and allow excess marinade to drip off the chicken. If the pan fills with liquid, carefully spoon some out and let the remaining pieces brown before turning them.
Can I cook this in an air fryer?
Yes. Arrange the chicken in a single layer in an air-fryer basket and cook at 380°F (193°C), turning once, until browned and the thickest pieces reach 165°F (74°C). Depending on the appliance and piece size, begin checking at about 10 minutes; avoid stacking the chicken, and work in batches if necessary. The browned edges may be less even than in a skillet, but the flavor remains savory and fragrant.
Is this recipe very spicy?
No, the chili is optional, and the recipe is mild if you leave it out. Lemongrass itself is aromatic rather than hot. For guests with different preferences, cook the chicken without chili and offer sliced fresh chili or chili sauce at the table, keeping any sauce separate so each person can choose the amount.
Can I use bone-in chicken?
Boneless pieces are recommended here because they cook quickly and are easy to stir-fry in a skillet. Bone-in pieces take longer and cook less evenly with this method, so they should not simply be substituted without changing the cooking approach. If using bone-in chicken, cook it using a suitable method and check the thickest part without touching bone; poultry must reach 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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