Oh, you guys. I have to tell you about this Vietnamese lemongrass chicken. It’s one of those dishes that, the moment you smell it cooking, your whole household just gravitates towards the kitchen. Seriously, it’s like a delicious siren song! I remember the first time I made it for my family. My son, who can be a notoriously picky eater, took one bite and his eyes just lit up. He actually said, “Mom, this is amazing!” and that, my friends, is high praise indeed. It’s got this incredible balance of savory, slightly sweet, and that distinct, bright aroma of lemongrass that just sings. If you’ve ever had those incredible stir-fries from your favorite Vietnamese restaurant, this is that magic, right in your own kitchen. It’s even better than those takeout containers, if I’m being totally honest, because you get to control every single ingredient and the freshness is just unparalleled. I’ve tinkered with this recipe for years, trying to get it *just* right, and I think I’ve finally nailed it. It’s got that cozy, comforting feel but with a flavor profile that’s totally vibrant and exciting. You’re going to fall in love with Vietnamese lemongrass chicken, I just know it.
Thank you for reading this post, don't forget to subscribe!What is Vietnamese Lemongrass Chicken?
So, what exactly is this magical dish we’re talking about? Think of it as a flavor explosion captured in tender pieces of chicken. At its heart, Vietnamese lemongrass chicken is a savory stir-fry where the star ingredient is, you guessed it, fresh lemongrass. Lemongrass isn’t like the dried stuff you might find in some spice aisles; it’s a fragrant herb that looks a bit like a thick stalk of grass and has a wonderfully zesty, lemony, slightly ginger-like aroma. When you mince it up and sauté it, it releases this incredible perfume that just takes over your kitchen. The chicken gets marinated in a mixture that’s usually a beautiful symphony of fish sauce (don’t be scared of it, it’s the secret to so much deliciousness in Vietnamese cooking!), garlic, soy sauce, a touch of sugar, and that all-important lemongrass. Then, it’s stir-fried with some aromatics and often a few vegetables until it’s perfectly tender and slightly caramelized. It’s essentially a celebration of fresh, vibrant Southeast Asian flavors in one simple, satisfying dish. It’s humble yet sophisticated, and honestly, it just makes you feel good when you eat it.
Why you’ll love this recipe?
There are so many reasons why this Vietnamese lemongrass chicken has become a staple in my kitchen, and I have a feeling it’ll become one in yours too. First and foremost, the flavor is just out of this world. It’s that perfect blend of savory from the fish sauce and soy sauce, a hint of sweetness to balance it all out, and that bright, uplifting zing from the lemongrass. It’s not spicy unless you want it to be, but it has a complexity that makes every bite interesting. What I love most about this recipe, though, is how surprisingly simple it is to pull off. Even on a super busy weeknight, I can have this on the table in under 45 minutes. The ingredients are pretty readily available at most grocery stores, and the prep is straightforward. You don’t need any fancy equipment or techniques, just a good skillet and a little bit of love. It’s also incredibly cost-effective. Chicken thighs are usually quite budget-friendly, and the other components are pantry staples. Plus, it’s so versatile! You can serve it over fluffy rice, stuff it into lettuce cups, toss it with noodles, or even add extra veggies to make it a complete meal in one go. Honestly, compared to other chicken dishes I make, this one always feels a bit special without requiring extra effort. It’s the kind of meal that makes your family ask for seconds, and that’s always a win in my book. It’s the perfect example of how simple, fresh ingredients can create something truly spectacular.
How do I make Vietnamese Lemongrass Chicken?
Quick Overview
Making this Vietnamese lemongrass chicken is really quite straightforward. We’ll start by marinating the chicken to infuse it with all those incredible flavors. Then, we’ll quickly stir-fry it with aromatics until it’s beautifully golden and cooked through. The whole process is designed for maximum flavor with minimum fuss, so you get that restaurant-quality taste without the restaurant wait time. Don’t worry if you’ve never cooked with lemongrass before; I’ll walk you through exactly what to do. This dish is perfect for when you’re craving something deeply satisfying but don’t have hours to spend in the kitchen. It’s a true lifesaver!
Ingredients
What is the recipe for chicken marinade?
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. I always opt for thighs because they stay so tender and juicy, even when stir-fried. If you prefer breast, just be mindful of cooking time to avoid drying it out.
3-4 stalks fresh lemongrass, tough outer layers removed, finely minced or processed. This is the soul of the dish! Don’t be shy with it.
3 cloves garlic, minced. Because garlic makes everything better, right?
2 tablespoons fish sauce. The umami bomb! You can find this in the Asian aisle.
1 tablespoon soy sauce. For a little extra depth and saltiness.
1 tablespoon brown sugar or honey. To balance out the savory and tangy notes.
1 teaspoon sesame oil. For that nutty, toasty aroma.
1/2 teaspoon freshly ground Black Pepper. For a little subtle heat.
For Stir-Frying:
2 tablespoons neutral cooking oil, like vegetable, canola, or peanut oil. Something with a high smoke point is key.
1/2 medium onion, thinly sliced. Adds a nice sweetness and body to the dish.
1 red bell pepper, thinly sliced. For a pop of color and a touch of sweetness.
(Optional) 1/2 cup snap peas or Green Beans, trimmed. For some added crunch and freshness. I sometimes add these in, depending on what I have!
For Garnish (Optional but Recommended!):
Fresh cilantro, chopped. Adds a burst of freshness.
Sliced red chili or a pinch of chili flakes. If you like a bit of heat!
“Packed with flavor and so simple. Exactly what I wanted from this Vietnamese lemongrass chicken!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get your wok or a large, heavy-bottomed skillet nice and hot over medium-high heat. Add about 1 tablespoon of your neutral oil. You want the pan to be really hot so the chicken gets a nice sear, not just steam. Make sure you have all your ingredients prepped and within easy reach, because stir-frying moves fast!
Step 2: Mix Dry Ingredients
While your pan is heating up, let’s get the chicken marinating. In a medium bowl, combine the chicken pieces with the finely minced lemongrass, minced garlic, fish sauce, soy sauce, brown sugar (or honey), sesame oil, and Black Pepper. Give everything a good toss with your hands or a spoon to make sure each piece of chicken is well-coated. Let this marinate for at least 15-20 minutes while you get your veggies ready. If you have more time, you can let it marinate in the fridge for up to an hour, but it’s really not essential for this recipe.
Step 3: Mix Wet Ingredients
This step is already done in the marinating bowl! The combination of fish sauce, soy sauce, sesame oil, and the sugar are our “wet” flavor base. The moisture from these ingredients, along with any juices released from the chicken, will help create that delicious sauce as it cooks. Just ensure everything is thoroughly mixed into the chicken.
Step 4: Combine
Once your pan is hot and shimmering with oil, carefully add the marinated chicken in a single layer. Don’t overcrowd the pan; you might need to cook the chicken in batches if you have a lot. Overcrowding will steam the chicken instead of searing it, and we want those lovely browned bits! Cook for about 3-4 minutes per side, until the chicken is golden brown and mostly cooked through. Remove the chicken from the pan and set it aside on a plate. Don’t clean the pan!
Step 5: Prepare Filling
Now, into that same hot pan (don’t wipe it out!), add your sliced onion and red bell pepper (and snap peas or green beans if you’re using them). Stir-fry for about 2-3 minutes until they’re slightly tender-crisp. You want them to still have a bit of bite to them. If the pan seems dry, you can add another teaspoon of oil.
Step 6: Layer & Swirl
Return the cooked chicken to the pan with the vegetables. Stir everything together. At this point, you should see a lovely sauce forming from the marinade juices and any browned bits in the pan. If you like your sauce a bit thicker, you can whisk together 1 teaspoon of cornstarch with 2 tablespoons of water and pour it into the pan, stirring constantly until it thickens slightly. This is optional, as the sauce from the marinade is often perfect on its own.
Step 7: Bake
We’re not actually baking this dish in an oven, but the stir-frying process is similar to how you might cook something quickly at high heat. We’re looking for the chicken to be fully cooked, the vegetables to be tender-crisp, and the sauce to be reduced slightly and clinging to everything beautifully. This usually takes just another 2-3 minutes of stirring.
Step 8: Cool & Glaze
Remove the pan from the heat. The residual heat will continue to cook the chicken slightly. No separate “glaze” is really needed here as the marinade itself creates a beautiful, sticky coating on the chicken. The goal is to let the flavors meld for a minute before serving.
“The Vietnamese lemongrass chicken turned out amazing. My kids asked for seconds. Saving this one!”
Step 9: Slice & Serve
Serve your glorious Vietnamese lemongrass chicken immediately! It’s best enjoyed piping hot. Spoon it generously over a bed of steamed jasmine rice. Garnish with fresh cilantro and sliced red chili if you like a little extra flair and heat. The aroma alone will have everyone diving in!
What to Serve It With
This Vietnamese lemongrass chicken is so fantastic on its own, but it really shines when paired with the right accompaniments. For a classic weeknight meal, you absolutely cannot go wrong with a big bowl of fluffy steamed jasmine rice. It’s the perfect neutral canvas to soak up all those incredible juices. If you’re feeling a bit more adventurous for breakfast or brunch, I love spooning it into crisp lettuce cups – think butter lettuce or romaine – and topping them with a sprinkle of crushed peanuts for extra crunch. It’s surprisingly refreshing! For a more substantial brunch or a light dinner, try serving it alongside some simple steamed or stir-fried greens like bok choy or gai lan. The slight bitterness of the greens cuts through the richness of the chicken beautifully. And if you’re just craving something comforting and delicious for a cozy snack, a small portion served with some warm, crusty bread for dipping into the sauce is surprisingly satisfying. My family also loves having this with a side of refreshing pickled carrots and daikon, which adds a delightful tanginess. We often make a big batch of it on the weekend and use leftovers throughout the week, sometimes mixing it into stir-fried noodles or even wrapping it up in banh mi-style sandwiches!
Top Tips for Perfecting Your Vietnamese Lemongrass Chicken
Okay, let’s talk about making this dish absolutely perfect every single time. I’ve learned a few tricks along the way that I think you’ll find super helpful. When you’re preparing your lemongrass, really aim to get it as finely minced as possible. I often use a food processor for this, pulsing it until it’s almost a paste. This helps it break down beautifully and release its full flavor without leaving tough bits in your stir-fry. If you don’t have a food processor, just chop it super, super fine. Trust me on this one; it makes a world of difference. For the chicken, while thighs are my go-to, if you do use Chicken Breast, don’t overcook it. Stir-fry it until it’s *just* cooked through, then remove it and add it back at the very end to prevent it from getting tough. I learned that the hard way after a few batches of slightly dry chicken breast! The marinade is key, so give it at least 15-20 minutes to really soak in. I’ve also experimented with adding a bit of finely grated ginger to the marinade, and it adds another layer of wonderful warmth. For the stir-frying itself, the high heat is your friend. Get that pan nice and hot before you add anything. If you overcrowd the pan, the chicken will steam, and you won’t get those beautiful caramelized edges that add so much flavor. Cook in batches if you need to! I’ve found that adding the vegetables *after* the chicken has been seared and removed helps them stay crisp-tender, which is exactly what we want. If you’re looking for variations, I sometimes add a teaspoon of chili garlic sauce to the marinade for a little kick, or a tablespoon of oyster sauce for an even deeper savory flavor. If you find your sauce is too thin after stir-frying, a quick cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) whisked in at the end will thicken it right up. It’s a little hack that’s saved me many times! And finally, don’t skimp on the fresh cilantro garnish. It really brightens everything up and adds that final touch of freshness that makes this dish sing.
Storing and Reheating Tips
One of the things I love most about this Vietnamese lemongrass chicken is how well it stores and reheats. It’s honestly almost as good the next day! If you have leftovers, the best way to store them is in an airtight container in the refrigerator. It will stay fresh and delicious for about 3 to 4 days. I usually just pop the whole container into the fridge once it’s cooled down a bit, or I’ll portion it out into smaller containers if I want quick grab-and-go lunches. When it comes to reheating, my favorite method is on the stovetop. Just pop the leftovers into a skillet over medium heat with a tiny splash of water or chicken broth to help loosen everything up. Stir it around until it’s heated through, and it’ll taste almost as good as when it was freshly made. If you’re in a real hurry, the microwave works too, but be sure to cover it loosely to prevent drying out. You might want to stir it halfway through to ensure even heating. I generally don’t recommend storing it at room temperature for more than two hours, just to be on the safe side with food safety. And freezing? I haven’t had much luck with freezing this dish because the texture of the chicken can get a bit watery and less tender once thawed. It’s best enjoyed fresh or within a few days of making it. For the glaze (which is really just the sauce from the marinade), it’s already on the chicken, so no special timing needed there!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Vietnamese lemongrass Chicken Recipe. I truly hope you give this a try because it’s one of those dishes that just brings a little sunshine to your plate. It’s proof that you don’t need a million ingredients or hours in the kitchen to create something truly spectacular and satisfying. The way the lemongrass infuses every bite, combined with the savory goodness, is just pure magic. It’s become such a beloved recipe in my home, and I can’t wait for it to become one in yours too. If you end up making it, please, please, please let me know how it turns out in the comments below! I’d love to hear about your experience, any little tweaks you made, or how your family enjoyed it. And if you loved this recipe, you might also enjoy my recipe for crispy Vietnamese caramel chicken or my easy ginger garlic stir-fry – they have that same vibrant, comforting vibe. Happy cooking, everyone!
Vietnamese Lemongrass Chicken
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs boneless, skinless, cut into bite-sized pieces
- 3 tablespoons lemongrass finely minced
- 3 cloves garlic minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 0.5 teaspoon red pepper flakes or to taste
- 2 tablespoons vegetable oil
- 0.5 cup chicken broth
Instructions
Preparation Steps
- In a bowl, combine the chicken pieces with minced lemongrass, garlic, fish sauce, soy sauce, honey, and red pepper flakes. Toss to coat evenly. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.
- Pour in the chicken broth and bring to a simmer. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Serve hot, usually over steamed rice. Garnish with fresh cilantro or sliced green onions, if desired.
