Vietnamese Lemongrass Chicken (Printable View)

Tender chicken thighs marinated in fragrant lemongrass, garlic, and spices, stir-fried until golden and served with steamed rice.

# Ingredient List:

→ 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)
06 - 2 tbsp fish sauce
07 - 1 tbsp soy sauce
08 - 1 tbsp brown sugar
09 - 1 tbsp vegetable oil
10 - 0.5 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 Prepare:

01 - Combine 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 in the refrigerator 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 the chicken is golden brown and cooked through, about 8 to 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 Suggestions:

01 -
  • The marinade creates layers of flavor that develop beautifully even with just 20 minutes of prep time
  • It is one of those weeknight dinners that tastes like you spent hours over it
  • The combination of fragrant lemongrass and savory fish sauce is absolutely addictive
02 -
  • Do not rush the marinating time, even 20 minutes makes a significant difference in flavor penetration
  • Work in batches if your pan is crowded so the chicken actually sears instead of steams
  • The chicken is done when it is firm to the touch and no longer pink in the center
03 -
  • Pound the lemongrass with a heavy knife or mortar before mincing to break down the tough fibers
  • Let your pan get properly hot before adding the chicken for the best sear
  • Squeeze fresh lime over each portion right before eating to wake up all the flavors

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