Description
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.
Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner / Main
- Method: Stir-fry / Pan-seared
- Cuisine: Vietnamese