Vietnamese Lemongrass Chicken Recipe With Fragrant Herbs

Vietnamese Lemongrass Chicken provides the aromatic flavors of Southeast Asia right to your dinner table with minimal effort and maximum reward.

The fragrant, savory notes pair beautifully with steamed rice, noodles, or fresh salad bowls, making it adaptable to whatever sounds good that day.

If you appreciate bold flavors that aren't overwhelming, this dish strikes the perfect balance between complex and approachable.

It works equally well as a quick weeknight solution or as something memorable to serve when friends come over for dinner.

The cooking process is straightforward, and the results consistently impress without requiring advanced skills or hard-to-find equipment.

Expect plates to be scraped clean and requests for seconds to come rolling in before you know it.

Best Reasons To Try Vietnamese Lemongrass Chicken

• Bold Flavor Burst: This Vietnamese chicken delivers a knockout combination of tangy, sweet, and slightly spicy notes that will make your taste buds dance with excitement.
• Easy Weeknight Winner: Minimal ingredients and simple steps mean you can create a restaurant-quality meal without complicated techniques or hours of prep work.
• Healthy Protein Power: Packed with lean chicken thighs and vibrant vegetables, this dish offers a nutritious meal that feels indulgent but supports your wellness goals.
• Flexible Meal Option: Whether cooking for family dinner or meal prepping, this recipe adapts beautifully to different serving styles and can be customized with your favorite veggies.

Full Ingredient Breakdown for Lemongrass Chicken

• 4 Boneless Skinless Chicken Thighs: Choose tender thighs that will soak up all the delicious marinade flavors. Chicken breasts work as a leaner alternative if you prefer.

• 2 Tablespoons Finely Chopped Lemongrass: Brings bright, citrusy notes that define Vietnamese cuisine. Select the tender inner stalk for the best flavor.
• 4 Cloves Garlic, Minced: Adds deep, aromatic warmth to the chicken’s flavor profile.
• 2 Tablespoons Fish Sauce: Delivers a rich, salty depth that’s characteristic of Southeast Asian cooking. Soy sauce works as a vegetarian substitute.
• 1 Tablespoon Brown Sugar: Balances the savory elements with a subtle sweetness.
• 1 Tablespoon Soy Sauce: Enhances the umami and saltiness of the dish.
• 1 Teaspoon Turmeric Powder: Provides a beautiful golden color and subtle earthy taste.
• 1 Tablespoon Lime Juice: Adds a fresh, bright acidity to cut through the richness.

• 3 Tablespoons Vegetable Oil: Used for marinating and cooking the chicken and vegetables.
• 1 Teaspoon Chili Flakes, 1 Teaspoon Sesame Oil: Optional ingredients for adding extra heat and depth.

• 1 Medium Onion, 1 Red Bell Pepper: Provide additional texture and complementary flavors to the chicken.

What Tools Are Needed for Vietnamese Lemongrass Chicken

• Large Mixing Bowl (medium-sized): Your perfect vessel for combining all marinade ingredients and creating delicious flavor combinations.
• Cutting Board: A sturdy surface where chopping lemongrass, garlic, and vegetables becomes a breeze.
• Sharp Chef’s Knife: Your essential tool for precise, clean cuts on chicken, herbs, and vegetables.
• Resealable Plastic Bag or Shallow Dish: An excellent container for marinating chicken and ensuring every piece gets coated evenly.
• Measuring Spoons: Helpful for accurately portioning out sauces, spices, and seasonings.
• Large Skillet or Wok (12-inch): Your go-to pan for sautéing chicken and vegetables with perfect heat distribution.
• Tongs: Great for safely flipping chicken and moving pieces around the hot skillet.
• Meat Thermometer: A reliable way to check that chicken reaches the safe internal temperature of 165°F.
• Plate or Cutting Surface: Perfect for letting chicken rest and slicing after cooking.

Easy Directions For Vietnamese Lemongrass Chicken

How To Enhance Vietnamese Lemongrass Chicken With Smart Notes

• Let your chicken soak in those zesty flavors for at least an hour, but overnight makes the taste truly incredible.
• Finely mince lemongrass and garlic to release their maximum flavor and ensure even coating on your chicken.
• Use medium-high heat to get a perfect golden-brown sear on your chicken without burning the delicate marinade.
• Always let your chicken rest for 5 minutes after cooking to keep those juices locked inside and maintain tender meat.
• Sprinkle fresh cilantro and squeeze lime over your final dish to brighten up all those complex Vietnamese flavors.

Which Variations Are Best for Lemongrass Chicken

• Vegetarian Protein Swap: Replace chicken thighs with firm tofu or tempeh, pressing and cutting into similar-sized pieces before marinating, which keeps all other marinade ingredients exactly the same.
• Spicy Heat Variation: Double the chili flakes or swap with fresh sliced jalapeños or serrano peppers to create a more intense heat profile that transforms your chicken’s flavor intensity.
• Gluten-Free Adaptation: Substitute regular soy sauce with tamari or coconut aminos, ensuring all other ingredients remain consistent with the original recipe and maintaining the authentic Vietnamese flavor profile.
• Oven-Roasted Alternative: Instead of skillet cooking, transfer marinated chicken to a preheated 400°F baking sheet, roasting for 25-30 minutes and flipping halfway through to achieve beautiful golden caramelization without stovetop monitoring.

Suggested Ways to Serve Vietnamese Lemongrass Chicken

• Serve with Rice Companions: Steamed jasmine rice becomes the perfect base, soaking up all those incredible marinade flavors. Scoop each chicken piece with a bit of rice to get the full taste experience.
• Fresh Herb Finishing: Sprinkle chopped fresh cilantro right before serving to add a bright, zesty note that complements the lemongrass chicken’s rich profile.
• Side Salad Pairing: Create a quick cucumber and carrot salad with a light rice vinegar dressing to balance the chicken’s bold, spicy undertones.
• Drink Matching: Select a crisp white wine like Riesling or a cold Vietnamese beer to cut through the dish’s robust seasonings and refresh your palate.

Vietnamese Lemongrass Chicken Storage Guidelines

• Refrigerate the marinated chicken in an airtight container for up to 2 days, keeping the flavors sealed and fresh in the coolest part of your fridge.
• After cooking, store leftover chicken in a sealed container in the refrigerator for 3-4 days. The lemongrass and spices help preserve the meat’s moisture and taste.
• When freezing, place cooled chicken in a freezer-safe bag, removing as much air as possible. Frozen portions stay delicious for about 2 months and can be quickly reheated.
• For best texture when reheating, warm the chicken gently in a skillet with a splash of water or broth to prevent drying out and maintain those incredible Vietnamese flavors.

Vietnamese Lemongrass Chicken Common Questions

Vietnamese Lemongrass Chicken Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Sizzling vietnamese lemongrass chicken brings aromatic street flavors straight to your kitchen with minimum fuss and maximum deliciousness. Marinated tender chicken pieces blend zesty lemongrass, garlic, and bold seasonings for an authentic taste that transports your dinner plate to Hanoi’s bustling markets.

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Ingredients

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Proteins:

• 4 boneless, skinless chicken thighs

Aromatics and Seasonings:

• 2 tablespoons lemongrass
• 4 cloves garlic
• 1 medium onion
• 1 red bell pepper

Sauces, Oils, and Enhancers:

• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon turmeric powder
• 1 tablespoon lime juice
• 1 teaspoon chili flakes
• 3 tablespoons vegetable oil
• 1 teaspoon sesame oil
• Fresh cilantro
• Lime wedges
• Steamed white rice
• Fresh vegetables

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Instructions

1. Whisk lemongrass, garlic, fish sauce, soy sauce, brown sugar, turmeric, lime juice, chili flakes, and 1 tablespoon vegetable oil in a medium bowl until sugar completely dissolves.
2. Transfer 4 chicken thighs into a resealable plastic bag and pour entire marinade over them. Seal and massage to coat chicken thoroughly.
3. Refrigerate chicken for exactly 1 hour, allowing marinade to penetrate meat completely.
4. Slice 1 medium onion and 1 red bell pepper into thin strips while chicken marinates.
5. Heat 2 tablespoons vegetable oil in a large skillet at medium-high heat (375°F). Sauté onion and bell pepper for 3 minutes until slightly softened. Remove vegetables and set aside.
6. Add additional oil to skillet if needed. Place marinated chicken in pan and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken from skillet and rest for 5 minutes. Slice chicken into ½-inch strips.
8. Return sautéed vegetables to skillet, toss with chicken strips for 1 minute to reheat.
9. Drizzle 1 teaspoon sesame oil over chicken and vegetables for extra flavor.
10. Plate chicken mixture and garnish with 2 tablespoons fresh chopped cilantro. Serve with steamed jasmine rice and lime wedges.

Notes

• Marinate the chicken overnight to develop deep, complex flavors that penetrate every fiber of the meat.
• Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F without overcooking and drying out the thighs.
• For a lighter version, swap chicken thighs with chicken breasts, but reduce cooking time to prevent toughness and maintain tenderness.
• If avoiding fish sauce, replace it with tamari or coconut aminos to keep the umami profile while making the dish vegetarian-friendly or gluten-free.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Sautéed
• Method: Sautéing
• Cuisine: Vietnamese

Nutrition

• Serving Size: 4
• Calories: 284 kcal
• Sugar: 4 g
• Sodium: 690 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 85 mg