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Vietnamese Lemongrass Chicken

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.