Vietnamese Lemongrass Chicken (Printable)

Tender chicken marinated in fragrant lemongrass and garlic, stir-fried to golden perfection.

# What You'll 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, adjust to taste)
06 - 2 tbsp fish sauce
07 - 1 tbsp soy sauce
08 - 1 tbsp brown sugar
09 - 1 tbsp vegetable oil
10 - ½ 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 Steps:

01 - In a large bowl, combine the chicken with lemongrass, garlic, shallots, chili, fish sauce, soy sauce, brown sugar, 1 tbsp vegetable oil, and black pepper. Toss well to coat. Cover and marinate for at least 20 minutes (or up to 4 hours in the refrigerator for deeper flavor).
02 - Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté until fragrant and translucent, about 2 minutes.
03 - Add the marinated chicken and cook, stirring frequently, until the chicken is golden brown and cooked through, about 8–10 minutes.
04 - Taste and adjust seasoning if needed. Remove from heat.
05 - Serve hot, garnished with spring onions, alongside steamed jasmine rice, cucumber slices, and lime wedges.

# Expert Advice:

01 -
  • The marinade creates incredibly tender chicken that practically melts in your mouth
  • Ready in under an hour but tastes like you spent all day cooking
  • The perfect balance of savory, sweet, and bright citrus notes
02 -
  • Lemongrass can be tough to mince finely, so smash the stalk with your knife first to break down the fibers
  • Let your pan get properly hot before adding the chicken or youll steam it instead of stir-frying
  • The marinade might look dark, but that sugar is what creates those beautiful caramelized bits
03 -
  • Pound the lemongrass stalk with a heavy knife or meat mallet before mincing to release more flavor
  • Pat the chicken slightly dry before marinating if it seems wet to help it brown better

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