Description
This Vietnamese Lemongrass Chicken recipe combines tender chicken thighs marinated in a flavorful blend of lemongrass, fish sauce, and aromatic spices, then pan-seared to perfection. Served with fragrant jasmine rice or vermicelli noodles, it’s a delicious and satisfying meal with vibrant Vietnamese flavors.
Ingredients
Scale
Marinade:
- 1 ½ pounds boneless, skinless chicken thighs (cut into strips)
- 3 tablespoons lemongrass (finely minced, white part only)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon garlic (minced)
- 1 tablespoon shallots (minced)
- 1 teaspoon chili flakes (optional)
Other:
- 2 tablespoons vegetable oil
- Chopped green onions and cilantro (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine lemongrass, fish sauce, soy sauce, brown sugar, honey, lime juice, garlic, shallots, and chili flakes if using. Add the chicken and toss to coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for best flavor.
- Cook the Chicken: Heat the oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (working in batches if needed) and cook for 4–5 minutes per side, or until golden and cooked through with slightly caramelized edges.
- Serve: Transfer to a serving plate and garnish with chopped green onions and cilantro. Serve hot with jasmine rice or vermicelli noodles.
Notes
- If you can’t find fresh lemongrass, use frozen or pre-minced from an Asian grocery store.
- This dish is also delicious grilled or cooked in an air fryer.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 7g
- Sodium: 730mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 105mg
