Vietnamese Lemongrass Chicken
A vibrant and savory dish featuring fresh lemongrass and caramelized chicken, this Vietnamese Lemongrass Chicken is a quick weeknight meal bursting with flavor.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 stalks fresh lemongrass, trimmed and finely minced (or 3 tablespoons lemongrass paste) Use the thick lower stalks for best flavor.
- 3 cloves garlic, minced
- 1 small onion, finely sliced
Sauces and Seasoning
- 2 tablespoons fish sauce (or soy sauce for milder flavor) Use quality Vietnamese or Thai fish sauce.
- 2 tablespoons oyster sauce For richer flavor and glossy sauce.
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar Helps with caramelization.
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil For cooking.
Optional Garnishes
- to taste sliced red chili For garnish.
- to taste fresh cilantro For garnish.
- to taste lime wedges For garnish.
Instructions
Marinate the Chicken
- Combine the chicken pieces with minced lemongrass, garlic, fish sauce, oyster sauce, light soy sauce, brown sugar, and black pepper. Toss until the chicken is evenly coated and let sit for at least 10 minutes; for deeper flavor, marinate 30 minutes in the fridge.
Heat the Pan
- In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering. Add the sliced onion and stir-fry for 2–3 minutes until softened.
Cook the Chicken
- Add the marinated chicken to the hot pan in a single layer. Stir-fry over medium-high heat, spreading pieces out to sear. Cook for 8–10 minutes, turning occasionally, until the chicken is cooked through and caramelized.
Adjust and Finish
- Taste and adjust seasoning. Add more fish sauce for saltiness, lime for brightness, or a sprinkle of sugar for balance. Let excess sauce reduce until it clings to the chicken.
Serve
- Serve hot with jasmine rice or vermicelli noodles, garnished with sliced red chili, fresh cilantro, and lime wedges.
Notes
Store cooked chicken in an airtight container for up to 3–4 days. For longer storage, freeze in a zip-top bag for up to 2–3 months. Reheat gently to restore texture.