Vietnamese Lemongrass Chicken (Printable Version)

Tender chicken pieces marinated in fragrant lemongrass and spices, then stir-fried until golden brown. Perfect with steamed rice.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 3 stalks fresh lemongrass, white part finely minced
03 - 3 cloves garlic, minced
04 - 2 shallots, minced
05 - 1 red chili, finely sliced (optional)
06 - 2 tbsp fish sauce
07 - 1 tbsp soy sauce
08 - 1 tbsp brown sugar
09 - 1 tbsp vegetable oil
10 - 0.5 tsp ground black pepper

→ For Cooking

11 - 2 tbsp vegetable oil
12 - 1 small onion, thinly sliced
13 - 2 spring onions, sliced for garnish

→ To Serve

14 - Steamed jasmine rice
15 - Fresh cucumber slices
16 - Lime wedges

# How To Make It:

01 - Combine chicken with lemongrass, garlic, shallots, chili, fish sauce, soy sauce, brown sugar, 1 tbsp vegetable oil, and black pepper in a large bowl. Toss thoroughly to coat. Cover and marinate for at least 20 minutes, or up to 4 hours refrigerated for deeper flavor penetration.
02 - Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add sliced onion and sauté until fragrant and translucent, approximately 2 minutes.
03 - Add marinated chicken to the hot pan. Stir frequently and cook until chicken develops a golden-brown exterior and reaches internal temperature of 165°F, about 8 to 10 minutes.
04 - Taste the dish and adjust seasoning with additional fish sauce or pepper if needed. Remove from heat immediately.
05 - Plate hot chicken garnished with fresh spring onions. Serve alongside steamed jasmine rice with fresh cucumber slices and lime wedges on the side.

# Expert Suggestions:

01 -
  • The marinade creates incredibly tender, juicy chicken every single time
  • Ready in under 45 minutes but tastes like it simmered all day
  • That caramelized lemongrass aroma will make everyone ask whats cooking
02 -
  • Overcrowding the pan will steam the meat instead of searing it, so work in batches if necessary
  • Fresh lemongrass is non negotiable here, the dried stuff simply doesnt deliver the same bright citrus punch
03 -
  • Pat the chicken dry before adding to the marinade for better searing
  • Let your wok get properly hot before adding any oil or ingredients

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