Simple Vietnamese Lemongrass Chicken Recipe
A simple Vietnamese lemongrass chicken recipe bursting with bright citrus aroma, savory umami flavor, and gentle sweetness. This easy, family-friendly dish is perfect for weeknight dinners and meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
Scale
- 1½ lb boneless, skinless chicken thighs or breasts
- 2 stalks fresh lemongrass, tender inner parts only, finely minced
- 3 cloves garlic, minced
- 1 small shallot or ¼ onion, finely minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1½ tablespoons sugar or honey
- 1 tablespoon neutral oil
- ½ teaspoon ground black pepper
- ½ teaspoon chili flakes or fresh chili (optional)
- Sliced green onions, for garnish
- Fresh cilantro, for serving
Instructions
- Trim the lemongrass by removing the root end, woody top, and tough outer layers, then finely mince the tender inner stalks.
- Slice the chicken into thin strips or bite-sized pieces.
- In a bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, oil, and black pepper. Stir until the sugar dissolves.
- Add the chicken and toss until fully coated. Marinate for at least 30 minutes or up to 4 hours refrigerated.
- Heat a large skillet over medium-high heat and add the marinated chicken in a single layer.
- Cook undisturbed for 3–4 minutes to allow caramelization, then stir and cook another 4–6 minutes until cooked through.
- Remove from heat, garnish with green onions or cilantro, and serve hot.
Notes
Finely mince the lemongrass to avoid a tough texture and avoid overcrowding the pan for proper caramelization.