Vietnamese Lemongrass Chicken

this RECIPE

Tender, juicy chicken infused with the citrusy brightness of fresh lemongrass, garlic, and shallots—this Vietnamese Lemongrass Chicken is a simple yet flavor-packed dish that delivers every single time. With layers of umami from fish sauce and oyster sauce, a touch of honey, and a hint of spice, this is a go-to weeknight dinner that smells as good as it tastes.

Serve it over fluffy jasmine rice with fresh herbs and lime wedges, and you’ve got a meal that’s comforting, balanced, and absolutely delicious.

Ingredients

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 stalks lemongrass, finely minced (white part only)
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon sriracha or chili paste (optional, for heat)
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch (optional, for glazing)
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (for garnish)
• Lime wedges, for serving

Instructions

Step 1: Marinate the Chicken

In a mixing bowl, combine:

• Minced lemongrass
• Garlic
• Shallot
• Soy sauce
• Fish sauce
• Oyster sauce
• Honey
• Black pepper
• Salt
• Sriracha (optional)

Add the chicken pieces and mix until evenly coated. Cover and marinate for at least 30 minutes, ideally 2–4 hours in the fridge for maximum flavor.

Step 2: Cook the Chicken

• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add the marinated chicken in a single layer (avoid overcrowding).
• Let it sear undisturbed for 2–3 minutes to develop color.
• Flip and cook another 4–5 minutes, until fully cooked and slightly caramelized.
• For a light glaze, dissolve 1 tsp cornstarch in 1 tbsp water and add to the pan. Stir and cook for 1 more minute until thickened.

Step 3: Garnish & Serve

• Transfer to a serving dish.
• Sprinkle with fresh cilantro and sliced green onions.
• Serve hot with steamed jasmine rice and lime wedges on the side for a zesty finish.

Notes

• Lemongrass Tip: Only use the tender white parts. Smash the stalk with the back of your knife before mincing to release the oils.
• Spice Level: Easily adjusted by adding more or less sriracha or chili paste.
• Thighs vs. Breasts: Thighs are more forgiving and juicier, but breasts work great if you prefer leaner cuts.

Helpful Tips

• No fresh lemongrass? Use frozen lemongrass or 1 tbsp lemongrass paste as a backup.
• Caramelization = flavor: Don’t stir too often during cooking—let the chicken sear!
• Meal prep friendly: Marinate overnight, cook the next day, and store for quick weekday lunches.
• Serving ideas: Also amazing in rice bowls, lettuce wraps, or banh mi-style sandwiches.

Conservation and Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Substitutions and Variations

• Vegetarian version: Use tofu or tempeh. Marinate and pan-sear until crispy.
• No oyster sauce? Substitute with hoisin or soy sauce + a dash of sugar.
• Want more veggies? Add sliced bell peppers, green beans, or shredded carrots during the last 3 minutes of cooking.
• Lemongrass paste: Use 1 tbsp in place of 2 stalks of fresh lemongrass if needed.

Storage Instructions

1. Let chicken cool completely.
2. Store in a sealed container in the fridge (up to 4 days) or freezer (up to 2 months).
3. Reheat in a pan over medium heat until warmed through—add a splash of water if it looks dry.

Details

Prep Time: 15 minutes
Marinate Time: 30 minutes – 4 hours
Cook Time: 10 minutes
Total Time: 45 minutes – 4 hours (depending on marination)
Yield: Serves 4
Category: Dinner / Main
Method: Stir-fry / Pan-seared
Cuisine: Vietnamese
Diet: Gluten-Free (use GF soy sauce)
Keywords: lemongrass chicken, Vietnamese chicken recipe, Asian chicken, lemongrass stir-fry, easy weeknight dinner

Equipment

• Sharp knife & cutting board
• Mixing bowl
• Large skillet or wok
• Tongs or spatula
• Measuring spoons
• Citrus press (optional, for lime juice)

Nutrition (Per Serving, Approx.)

Serving Size: 1 portion (¼ recipe)
Calories: 280
Sugar: 5g
Sodium: 620mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 7g

Frequently Asked Questions

Can I grill this instead of pan-frying?
Absolutely! Skewer the marinated chicken or use a grill basket. Grill over medium-high heat for 4–5 minutes per side.

Can I use lemongrass powder?
In a pinch, yes. Use ½ to 1 tsp ground lemongrass, but fresh gives far better flavor and aroma.

What can I serve this with besides rice?
Try rice noodles, vermicelli bowls, lettuce cups, or a fresh cucumber salad.

Is it spicy?
Only if you add sriracha or chili paste. Omit it for a milder, kid-friendly version.

Conclusion

This Vietnamese Lemongrass Chicken is fragrant, full of flavor, and wonderfully versatile. From weeknight dinners to meal prep wins, it’s the kind of dish that satisfies cravings for something bold, healthy-ish, and totally craveable. Don’t forget the lime—it brings everything to life!

Craving more Southeast Asian flavors?

• Ginger Garlic Chicken Stir-Fry
• Vietnamese Vermicelli Bowls
• Sticky Lemongrass Tofu

Tried this recipe?
Tag your plate with #LemongrassChickenLove on Instagram or Pinterest—I can’t wait to see your delicious creations!

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