Vietnamese Lemongrass Chicken

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Vietnamese Lemongrass Chicken

Introduction

The History of Lemongrass Chicken

Rooted in the home kitchens and street food stalls of Vietnam, lemongrass chicken (or gà xào sả ớt) has long been a staple in everyday meals. Lemongrass, a key herb in Vietnamese cooking, adds a citrusy brightness that balances the umami from fish sauce and the heat from chili. The dish reflects the Vietnamese approach to food—fresh, fast, and full of layered flavor. Though traditionally made with bone-in chicken, modern versions often use boneless cuts for convenience.

Ingredients Breakdown

• Chicken – Boneless thighs or breasts (thighs are juicier and more flavorful)
• Lemongrass – Fresh stalks finely minced; the star ingredient
• Garlic & Shallots – For depth and sweetness
• Fish Sauce – A salty umami bomb, essential to Vietnamese flavor
• Sugar – Balances the saltiness and enhances caramelization
• Chilies – Optional, for heat
• Oil – Neutral oil like canola or vegetable for frying
• Optional Garnishes – Green onions, lime wedges, cilantro

Step-by-Step Recipe

1. Prep the Aromatics: Finely mince lemongrass (just the tender white part), garlic, and shallots.
2. Marinate the Chicken: Combine sliced chicken with lemongrass, garlic, shallots, fish sauce, sugar, a little oil, and optional chili. Let it sit for at least 30 minutes (or overnight for max flavor).
3. Cook: Heat oil in a pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6–8 minutes.
4. Caramelize: Let the sugar in the marinade brown slightly for that signature sweet-savory glaze.
5. Serve: With steamed jasmine rice, vermicelli noodles, or inside lettuce wraps. Top with herbs and a squeeze of lime.

Tips for the Perfect Lemongrass Chicken

• Use fresh lemongrass: The flavor is much more vibrant than frozen or paste.
• Marinate longer: More time = deeper flavor.
• Don’t crowd the pan: Work in batches if needed to get a good sear.
• Balance the flavors: Taste your marinade—Vietnamese cooking is about harmony: salty, sweet, sour, and spicy.

Variations and Customizations

• Grilled Version: Marinate as usual, then grill for smoky depth—great for BBQs.
• Low-carb option: Serve with lettuce cups or over cauliflower rice.
• Add Veggies: Bell peppers, green beans, or bok choy stir-fried with the chicken.
• Vegan Twist: Use tofu or seitan and swap out fish sauce for soy sauce + a splash of lime or vegan fish sauce.

Health Considerations and Nutritional Value

Vietnamese Lemongrass Chicken is generally healthy—low in carbs, high in protein, and rich in flavor without heavy sauces.

To make it even lighter:

• Use skinless chicken breast
• Reduce oil or use an air fryer
• Serve with a big portion of steamed or raw vegetables

Estimated per serving:

• Calories: ~250–350 (depending on cut and portion)
• Protein: ~25–30g
• Fat: ~10–15g
• Carbs: ~5–10g (mainly from sugar and veggies)

FAQ

Q: Can I freeze Vietnamese Lemongrass Chicken?
Yes! Marinated raw chicken freezes well. Cooked leftovers can also be frozen, though the texture is best fresh.

Q: What if I can’t find fresh lemongrass?
Look for frozen chopped lemongrass at Asian markets, or use lemongrass paste as a last resort. Fresh is best.

Q: Is it very spicy?
Not unless you add chili. It’s easy to make mild or fiery depending on your taste.

Q: Can I use other meats?
Yes! This marinade works great with pork, beef, shrimp, or tofu.

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Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken is a vibrant and aromatic dish that perfectly captures the balance of Southeast Asian cuisine. With bold flavors from lemongrass, garlic, and fish sauce, this dish is savory, slightly sweet, and deeply satisfying. It’s typically pan-fried or grilled and served with rice, noodles, or fresh greens—making it both versatile and crave-worthy.

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Ingredients

  

• 1 ½ pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 stalks lemongrass finely minced (white part only)
• 3 cloves garlic minced
• 1 small shallot finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon sriracha or chili paste optional, for heat
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch optional, for a slight glaze
• Fresh cilantro chopped (for garnish)
• Sliced green onions for garnish
• Lime wedges for serving

Instructions

 

• Step 1: Prepare the Marinade
• In a mixing bowl, combine the minced lemongrass, garlic, shallot, soy sauce, fish sauce, oyster sauce, honey, black pepper, salt, and sriracha (if using). Stir well to create a fragrant marinade. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 30 minutes, but for the best flavor, refrigerate it for 2–4 hours.
• Step 2: Cook the Chicken
• Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated chicken in a single layer, making sure not to overcrowd the pan. Let it sear for about 2–3 minutes without stirring, allowing a nice golden-brown crust to develop.
• Flip the chicken pieces and continue cooking for another 4–5 minutes until fully cooked and slightly caramelized. If you want a slight glaze, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and pour it into the pan. Stir well and cook for another minute.
• Step 3: Garnish and Serve
• Transfer the cooked chicken to a serving plate and sprinkle fresh cilantro and sliced green onions on top. Serve hot with steamed rice and lime wedges on the side for an extra burst of freshness.

Notes

• If you like extra spice, add more sriracha or chili paste to the marinade.
• For a lower-sodium version, use low-sodium soy sauce and reduce the fish sauce slightly.
• This dish pairs well with jasmine rice, vermicelli noodles, or even inside a banh mi sandwich.