Vietnamese Lemongrass Chicken (Printable)
Tender chicken marinated in lemongrass and spices, stir-fried until golden and aromatic.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 3 stalks fresh lemongrass, white part finely minced
03 - 3 cloves garlic, minced
04 - 2 shallots, minced
05 - 1 red chili, finely sliced (optional, adjust to taste)
06 - 2 tbsp fish sauce
07 - 1 tbsp soy sauce
08 - 1 tbsp brown sugar
09 - 1 tbsp vegetable oil
10 - ½ tsp ground black pepper
→ For Cooking
11 - 2 tbsp vegetable oil
12 - 1 small onion, thinly sliced
13 - 2 spring onions, sliced (for garnish)
→ To Serve
14 - Steamed jasmine rice
15 - Fresh cucumber slices
16 - Lime wedges
# How-To Steps:
01 - Combine the chicken with lemongrass, garlic, shallots, chili, fish sauce, soy sauce, brown sugar, 1 tbsp vegetable oil, and black pepper in a large bowl. Toss well to coat. Cover and marinate for at least 20 minutes, or up to 4 hours refrigerated for deeper flavor.
02 - Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté until fragrant and translucent, about 2 minutes.
03 - Add the marinated chicken and cook, stirring frequently, until golden brown and cooked through, about 8–10 minutes.
04 - Taste and adjust seasoning if needed. Remove from heat.
05 - Serve hot, garnished with spring onions, alongside steamed jasmine rice, cucumber slices, and lime wedges.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, transforming humble chicken into something restaurant worthy
- It comes together in under an hour but tastes like it simmered all day
02 -
- Dont skip the marinating time, even 20 minutes makes a noticeable difference
- Keep the heat at medium high to get that caramelization without burning the sugars
03 -
- Cut your chicken into uniform pieces so everything cooks evenly
- Let the pan get properly hot before adding the meat for the best sear