Vietnamese Lemongrass Chicken

The first time I encountered lemongrass chicken was at a tiny family-run Vietnamese restaurant tucked between a laundromat and a bakery. The aroma hitting me from the kitchen was this incredible citrusy, garlicky perfume that made my mouth water before I even saw the menu. That evening became my benchmark for what this dish should taste like vibrant, aromatic, and impossible to stop eating. Now my entire apartment fills with those same intoxicating smells whenever I make it.

Last summer I made this for a group of friends who claimed they didnt like Asian cuisine. By the end of dinner, they were asking for the recipe and seconds. The way the lemongrass perfumes the chicken while it cooks is something I still havent gotten tired of watching peoples reactions to.

Ingredients

• 700 g boneless chicken thighs: Thighs stay juicier than breast and handle high-heat stir frying beautifully
• 3 stalks fresh lemongrass: Use only the white bottom portion, bruise it before mincing to release the oils
• 3 cloves garlic: Freshly minced garlic makes all the difference here
• 2 shallots: These add a subtle sweetness that onions cant quite match
• 2 tbsp fish sauce: The umami backbone of the whole dish
• 1 tbsp soy sauce: Adds depth and that gorgeous caramelized color
• 1 tbsp brown sugar: Helps everything caramelize and balances the salty elements
• 1 small onion: Thinly sliced, it becomes sweet and tender in the stir fry
• 2 spring onions: Fresh garnish that adds a pop of color and mild onion flavor

Instructions

Marinate the chicken:

Combine all marinade ingredients with chicken in a bowl, massaging it in thoroughly. Let it sit for at least 20 minutes, though overnight in the fridge transforms it completely.

Sizzle the aromatics:

Heat oil in your wok until shimmering, then add sliced onions. Watch them soften and turn translucent while that first wave of fragrance fills your kitchen.

Stir fry to perfection:

Add the marinated chicken in batches if needed, letting each piece develop that gorgeous golden brown sear. The lemongrass will become fragrant and slightly caramelized, creating those incredible crispy bits everyone fights over.

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This recipe has become my go to for weeknight dinners when I want something that feels special but doesnt require hours of prep. The first time my partner tried it, they asked if wed ordered takeout, which I took as the highest compliment possible.

Getting the Most From Your Lemongrass

I used to just chop lemongrass until I learned to smash the stalk with my knife first, then mince the bruised portion. That simple step releases the essential oils that make this dish sing.

Rice That Makes the Meal Complete

Jasmine rice is the traditional pairing for good reason. Its floral notes complement the lemongrass perfectly, and the slight stickiness helps scoop up every last bit of those caramelized juices.

Make It Your Own

While the classic version is hard to beat, there are so many ways to adapt this dish to your taste and what you have on hand.

• Add bell peppers or snap peas during the last 2 minutes for crunch and color
• Swap fish sauce for extra soy sauce if you need it to be fish free
• Double the chili if you live for that spicy heat or omit it entirely for a milder version

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This is the kind of recipe that turns an ordinary Tuesday into something worth savoring.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate for at least 20 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor. For best results, marinate overnight.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs remain juicier and more flavorful. If using breast, reduce cooking time slightly to prevent drying.

→ What can I substitute for fish sauce?

Soy sauce or a vegetarian fish sauce alternative can be used, though the authentic umami flavor will be slightly different.

→ How do I prepare fresh lemongrass?

Use only the white, tender bottom portion of the stalk. Remove outer layers, smash with a knife to release oils, then finely mince.

→ Is this dish spicy?

The chili is optional. Without it, the dish has mild warmth from black pepper. Add more chili or include seeds for extra heat.

→ What sides complement this dish?

Steamed jasmine rice is traditional. Fresh cucumber slices, lime wedges, and pickled vegetables make excellent accompaniments.