Vietnamese Lemongrass Chicken

Oh, let me tell you about one of my absolute favorite dishes: Vietnamese Lemongrass Chicken! It’s one of those recipes that instantly transports you to a sunny street corner in Vietnam, with the aroma of lemongrass filling the air. The vibrant combination of fresh, zesty lime, aromatic lemongrass, and tender, flavorful chicken is something I can never get enough of. I first tried this dish during a trip to Vietnam, and ever since then, it’s been a regular at my dinner table. I remember the first time I made it—my friends couldn’t stop talking about how delicious it was! Now, I love preparing it for family gatherings and special occasions.

What I love about this recipe is how adaptable it is. The marinade is packed with ingredients that give the chicken such a flavorful kick, and if you’re a fan of spice, you can easily adjust the level by adding more chili flakes. I like to serve it with steamed jasmine rice, a sprinkle of fresh cilantro, and a few lime wedges on the side. It’s fresh, colorful, and just full of flavor—truly a feast for the senses! I can’t wait to share this recipe with you, and I hope it becomes a favorite in your home too.

What’s in Vietnamese Lemongrass Chicken?

Chicken Thighs: I like using boneless, skinless chicken thighs because they’re tender and juicy. If you prefer a leaner option, chicken breasts work just as well.

Lemongrass: The tender inner part of the lemongrass stalk is what gives this dish its signature flavor. It adds a refreshing citrusy note that blends perfectly with the other ingredients.

Garlic: You can never go wrong with garlic! It adds a rich, savory depth to the marinade.

Fish Sauce: This is the key ingredient that brings that umami flavor to the dish. If you prefer a vegetarian version, soy sauce is a great alternative.

Brown Sugar: The sweetness of brown sugar balances out the tangy and salty elements in the marinade.

Soy Sauce: Adds a savory, salty richness to the chicken, making it even more flavorful.

Turmeric Powder: For that beautiful golden color and a subtle earthy flavor that makes this dish stand out.

Lime Juice: Freshly squeezed lime juice adds a tangy kick that brightens up the whole dish.

Chili Flakes: These are optional, but if you like a bit of spice, they add the perfect amount of heat.

Vegetable Oil: For marinating the chicken and cooking the dish.

Onion and Red Bell Pepper: These vegetables add texture and flavor. Sautéing them before serving adds a slight sweetness and depth.

Sesame Oil: This optional ingredient provides an extra layer of flavor to the dish when drizzled over the cooked chicken.

Fresh Cilantro: For garnish, adding a burst of freshness.

Steamed Jasmine Rice: A perfect accompaniment to this dish, helping balance out the bold flavors.

Lime Wedges: For serving and giving an extra burst of citrus if desired.

How to Make Vietnamese Lemongrass Chicken?

1. In a medium-sized bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, turmeric powder, lime juice, chili flakes (if using), and vegetable oil. Stir everything together until the sugar is dissolved and the ingredients are evenly mixed. This marinade is what brings all the incredible flavors to the chicken, so make sure to blend it well.

2. Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring the pieces are well-coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, or overnight for the best flavor infusion. The longer the chicken marinates, the more the flavors will infuse, creating a deliciously aromatic dish.

3. For extra tenderness, you can lightly score the chicken with a knife before marinating. This will allow the flavors to penetrate deeper into the meat, giving you a more flavorful bite.

4. While the chicken marinates, thinly slice the onion and julienne the red bell pepper. These vegetables will be sautéed alongside the chicken for added texture and flavor. The combination of tender, caramelized onions and crunchy bell peppers is a great contrast to the juicy chicken.

5. Chop fresh cilantro and prepare lime wedges for garnish and serving. These fresh ingredients will add a burst of color and extra flavor when the dish is ready.

6. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the onion and bell pepper slices. Sauté for about 3 minutes, or until they become tender and slightly caramelized. The onions should be golden and the bell pepper slightly softened. Set them aside for later use.

7. In the same skillet or wok, add a bit more oil if needed. Place the marinated chicken thighs in the pan and cook them over medium-high heat for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). The outside will get crispy and golden while the inside stays juicy and tender.

8. If you want extra crispiness on the chicken, increase the heat slightly during the last 2 minutes of cooking, but be sure to monitor it closely to avoid burning the marinade. This step is optional, but it gives the chicken a wonderful texture.

9. Once the chicken is cooked, remove it from the pan and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping the meat moist and flavorful.

10. After the chicken has rested, slice it into strips or bite-sized pieces. Return the sautéed onions and peppers to the pan, and toss them together with the chicken. Optionally, drizzle a little sesame oil over the mixture for a deeper flavor.

11. Plate the chicken and vegetable mixture, and garnish with fresh cilantro. Serve with a side of steamed jasmine rice, lime wedges, and any additional sides such as fresh vegetables or a simple salad for added crunch.

Sweet Tips and Fun Variations

• If you’re feeling adventurous, throw in a handful of spinach for some added greens! You won’t even taste it, I promise.

• Want to take it up a notch? Add a splash of coconut milk for a tropical twist!

• If you prefer a more substantial meal, try serving the chicken with a side of sautéed greens like bok choy or broccoli.

I hope you’ll give this Vietnamese Lemongrass Chicken a try. It’s so simple to make, and the flavors are just out of this world. If you try it, share your results with me—I’d love to hear how it turns out! Enjoy the cooking, and I hope you love this dish as much as I do!

Vietnamese Lemongrass Chicken

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• Author: Lena Meeli
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Vietnamese Lemongrass Chicken is a flavorful, aromatic dish that combines the perfect balance of savory, sweet, and tangy flavors. The marinated chicken thighs, infused with lemongrass, garlic, and turmeric, are cooked to golden perfection. Served with sautéed vegetables and a side of jasmine rice, this dish is ideal for a quick yet impressive meal. Whether you’re new to cooking or a seasoned chef, this recipe will surely become a favorite in your kitchen.

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Ingredients

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• 4 boneless, skinless chicken thighs (or chicken breasts for a leaner option)

• 2 tablespoons finely chopped lemongrass (use the tender inner part of the stalk)

• 4 cloves garlic, minced

• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)

• 1 tablespoon brown sugar

• 1 tablespoon soy sauce

• 1 teaspoon turmeric powder (for color and subtle flavor)

• 1 tablespoon lime juice (freshly squeezed)

• 1 teaspoon chili flakes (optional, for a spicy kick)

• 1 tablespoon vegetable oil (for marinating)

• 2 tablespoons vegetable oil (for cooking)

• 1 medium onion, thinly sliced

• 1 red bell pepper, julienned (optional, for added crunch and color)

• 1 teaspoon sesame oil (optional, for extra depth of flavor)

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

• Steamed white rice or jasmine rice

• Fresh vegetables or a side salad (optional)

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Instructions

1. In a medium-sized bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, turmeric powder, lime juice, chili flakes (if using), and vegetable oil. Stir everything together until the sugar is dissolved and the ingredients are evenly mixed.

2. Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring the pieces are well-coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, or overnight for the best flavor infusion.

3. While the chicken marinates, thinly slice the onion and julienne the red bell pepper. These vegetables will be sautéed alongside the chicken for added texture and flavor.

4. Chop fresh cilantro and prepare lime wedges for garnish and serving.

5. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the onion and bell pepper slices. Sauté for about 3 minutes, or until they become tender and slightly caramelized. Set them aside for later use.

6. In the same skillet or wok, add a bit more oil if needed. Place the marinated chicken thighs in the pan and cook them over medium-high heat for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).

7. Once the chicken is cooked, remove it from the pan and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping the meat moist and flavorful.

8. After the chicken has rested, slice it into strips or bite-sized pieces. Return the sautéed onions and peppers to the pan, and toss them together with the chicken. Optionally, drizzle a little sesame oil over the mixture for a deeper flavor.

9. Plate the chicken and vegetable mixture, and garnish with fresh cilantro. Serve with a side of steamed jasmine rice, lime wedges, and any additional sides such as fresh vegetables or a simple salad for added crunch.

Notes

• For added crunch, sprinkle chopped walnuts or almonds over the pears before baking.

• These baked pears can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.

• If you prefer, substitute the feta cheese with blue cheese for a stronger flavor profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Frequently Asked Questions (FAQ)

1. Can I use chicken breasts instead of thighs for this recipe?
Yes, you can definitely use chicken breasts for a leaner option. However, keep in mind that chicken breasts tend to dry out faster than thighs. If using breasts, be careful not to overcook them to ensure they stay juicy.

2. Can I make the marinade ahead of time?
Absolutely! You can make the marinade up to 2 days ahead and store it in the fridge. This makes meal prep even easier. When you’re ready, just toss in the chicken and let it marinate.

3. What if I don’t have lemongrass?
If you can’t find fresh lemongrass, you can use lemongrass paste or dried lemongrass as a substitute. Fresh is always best for flavor, but these alternatives will still give you a similar aroma and taste.

4. How can I adjust the spice level of this dish?
If you like your food on the spicier side, you can add more chili flakes to the marinade or even include fresh chopped chili for extra heat. If you prefer a milder flavor, simply omit the chili flakes or reduce the amount to suit your taste.