Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

This fabulous Vietnamese Lemongrass Chicken dish combines tender chicken, fragrant lemongrass, and a symphony of sweet, salty, and spicy flavors, perfect for family gatherings or quick weeknight meals.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vietnamese

Calories: 350

Ingredients Method Notes

Ingredients

For the Marinade and Chicken

1.5 lbs boneless, skinless chicken thighs Thighs are juicier and more flavorful than breast meat, but you can use breasts if you prefer leaner cuts.
3 stalks lemongrass (tender white part only, finely chopped) Use fresh lemongrass for best flavor. If you can’t find it, lemon zest can be a decent substitute.
3 cloves garlic (minced) Provides aromatic depth and enhances flavor!
1 each shallot (minced) If you can’t find shallots, substitute with a small onion.
2 tbsp fish sauce Look for a quality brand like Red Boat for the best umami punch.
1 tbsp soy sauce Choose low-sodium soy sauce if you’re watching your salt intake.
1 tbsp honey Feel free to use maple syrup for a vegan alternative!
1 tsp sesame oil Adds a nutty flavor, enhancing the dish's richness.
½ tsp black pepper For a slight kick.
½ tsp red pepper flakes (optional) If you like heat, feel free to add more!
1 tbsp vegetable oil (for cooking) Canola or peanut oil works well too.

For Serving

to taste sliced green onions & cilantro For garnish.
as needed cooked jasmine rice Perfect for soaking up all those delicious juices!

Method

Preparation

Preheat the oven to 400°F (200°C).
Trim the tough ends and outer layers of the lemongrass and finely chop the white inner stalks.
In a large mixing bowl, combine the chopped lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes until well mixed.
Cut the chicken thighs into bite-sized pieces, toss them in the marinade, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight for maximum flavor.

Cooking

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
Add the marinated chicken in batches and sear for 2-3 minutes per side until golden brown.
Transfer the seared chicken to a baking dish and bake in the preheated oven for about 20-25 minutes or until fully cooked and the internal temperature reaches 165°F (75°C).

Serving

Let the chicken rest for a few minutes before serving over a bed of jasmine rice, garnished with sliced green onions and cilantro.

Notes

Meals like this are best enjoyed with family. Set the table, light some candles, and enjoy the moment together. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.