When I discovered this Vietnamese-style lemongrass chicken, it felt like stumbling upon a treasure chest of flavor in my very own kitchen. The tender chicken thighs soak up a vibrant blend of fish sauce, soy sauce, fragrant lemongrass, and just a hint of sweetness from sugar. Each bite bursts with citrusy brightness and that unmistakable warmth that only ginger and garlic can provide. This recipe isn’t about fussy techniques or exotic equipment—it’s a celebration of simple, fresh ingredients coming together in perfect harmony. I still remember my first attempt: I had guests over, and the air was filled with chatter as I tossed those lemongrass stalks into the marinade. By the time I set the sizzling hot plate on the table, everyone couldn’t help but dive in, eager for that first lick of lime juice.
Over the years, I’ve played around with this dish, dialing up the heat with extra chili or swapping cilantro for mint when I had a wild herb phase. Yet no matter the tweak, the essence remains the same: bright, tangy, and utterly delicious. It’s the kind of meal that makes you pause and appreciate how a handful of pantry staples can transform into something restaurant-worthy. Whether you’re feeding a family on a busy weeknight or hosting friends for an impromptu dinner, this Lemongrass Chicken ticks all the boxes—quick to whip up, beginner-friendly, and bursting with authentic Southeast Asian flair. Trust me, once you get a taste of those juicy, caramelized edges and that final squeeze of lime, you’ll be adding this to your dinner rotation on repeat.
KEY INGREDIENTS IN LEMONGRASS CHICKEN VIETNAMESE STYLE
Before we dive into the cooking steps, let’s shine a spotlight on the star players that make this dish so unforgettable. Each ingredient brings its own unique personality, working together to create that zesty, aromatic experience you’ve been craving.
- Chicken Thighs
These boneless, skinless pieces stay incredibly juicy when stir-fried, absorbing every bit of the marinade. Their slightly higher fat content compared to breast meat gives richness and ensures tender, succulent bites.
- Vegetable Oil
A neutral oil with a high smoke point that allows you to sauté onions and chicken without burning. It provides the perfect base for evenly transferring heat and melding flavors.
- Fish Sauce
The backbone of Vietnamese cuisine, this pungent liquid seasoning lends savory umami depth. It’s what elevates the marinade from good to “wow, what’s in here?”
- Soy Sauce
Adds a salty, slightly sweet note and deep amber color. When paired with fish sauce, it creates a balanced seasoning that’s both robust and nuanced.
- Oyster Sauce
A velvety, mildly sweet condiment that rounds out the marinade with a subtle brininess. It helps caramelize the chicken’s exterior, giving it that irresistible glaze.
- Sugar
Just a touch of sweetness to counterbalance the saltiness of the sauces. It encourages caramelization and brings harmony to the flavor profile.
- Lemongrass
This fragrant stalk contributes a bright, citrusy aroma that’s signature to Vietnamese cooking. When finely chopped, it infuses the chicken with fresh, lemony notes.
- Garlic
Minced garlic adds warmth and pungency, giving the dish its characteristic garlicky kick that never fails to delight the senses.
- Onion
Sliced thinly and sautéed until translucent, onions provide a sweet, savory base layer. They become soft and lightly caramelized, complementing the chicken’s texture.
- Fresh Ginger
Grated ginger brings a sharp, peppery zing that cuts through the richness of the sauces. It also adds a subtle heat that lingers on the palate.
- Red Chili
Optional but highly recommended for spice lovers. Thin slices deliver flickers of heat and vibrant color without overpowering the other flavors.
- Black Pepper
Freshly ground to taste, it imparts a mild spiciness and aromatic lift. A quick grind at the end intensifies the dish’s overall complexity.
- Cilantro or Mint Leaves
A bright, herbal garnish that refreshes the palate. Both herbs add a burst of authentic Southeast Asian flair and a lovely contrast to the rich chicken.
- Lime Wedges
Served on the side for squeezing over the finished chicken. The tart citrus juice ties all the flavors together and gives the dish its finishing spark.
HOW TO MAKE LEMONGRASS CHICKEN VIETNAMESE STYLE
This recipe comes together in just a few simple steps, transforming your kitchen into a vibrant Vietnamese street stall. From marinating to sautéing, each technique is straightforward, but don’t be surprised when the flavors sing in perfect harmony.
1. Marinating the Chicken
In a large bowl, combine fish sauce, soy sauce, oyster sauce, sugar, finely chopped lemongrass, minced garlic, grated ginger, and freshly ground black pepper. Add the bite-sized chicken thighs and use a spoon or clean hands to thoroughly coat each piece in the marinade. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or refrigerate overnight to deepen the flavors and tenderize the meat.
2. Sautéing the Onions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the thinly sliced onion and sauté for 2–3 minutes. Stir frequently until the onions turn translucent and release their natural sweetness, forming a fragrant base for the chicken.
3. Cooking the Chicken
Carefully add the marinated chicken pieces to the skillet in a single layer. Cook for about 5–7 minutes, stirring occasionally so each piece browns evenly and the marinade thickens into a glossy coating. If you’re using red chili slices, toss them in during the last minute of cooking to preserve their vibrant color and texture.
4. Adjusting the Seasoning
Taste a piece of chicken and adjust the balance if needed. For extra depth, add a dash more fish sauce; for a sweeter note, sprinkle in a pinch of sugar; or grind in additional black pepper for a bolder finish. Balance is key to achieving that authentic Vietnamese flavor.
5. Finishing Touches
Once the chicken is cooked through and beautifully caramelized, remove the skillet from the heat. Use a spatula to transfer the pieces onto a warm serving dish, ensuring none of that delicious sauce is left behind.
6. Garnishing and Serving
Scatter fresh cilantro or mint leaves over the hot chicken for an herbal lift. Serve immediately with lime wedges on the side, encouraging everyone to squeeze the tangy juice over their portion just before digging in.
SERVING SUGGESTIONS FOR LEMONGRASS CHICKEN VIETNAMESE STYLE
When it comes to serving this Lemongrass Chicken, the possibilities are endless. Whether you’re aiming for a casual weeknight dinner or an elegant weekend gathering, these suggestions will help you plate and pair the dish in a way that highlights its vibrant flavors. From traditional sides to creative twists, each idea brings out different dimensions of citrus, spice, and herbal freshness. Feel free to mix and match based on your preferences and pantry staples, and remember that a simple garnish or side can transform your meal into a memorable culinary experience.
- Steamed Jasmine Rice
Serve the chicken over a bed of fluffy jasmine rice to soak up every drop of that fragrant sauce. The subtle floral notes of the rice complement the citrusy lemongrass and rich umami, creating a balanced bite every time.
- Vermicelli Noodle Bowl
Lay a layer of cooled rice vermicelli in a shallow bowl, top with the warm lemongrass chicken, and finish with shredded lettuce, bean sprouts, and crushed peanuts. Drizzle with nuoc cham (Vietnamese dipping sauce) for an authentic bún thịt nướng experience.
- Fresh Green Salad
Pair the chicken with a crisp salad of cucumber ribbons, carrot julienne, and mixed greens. Toss lightly in a lime-fish sauce vinaigrette and top with chopped cilantro and mint for an ultra-refreshing, low-carb option.
- Lettuce Wraps
Spoon the chicken into crisp lettuce cups, garnish with fresh herbs and a squeeze of lime. These handheld delights are perfect for entertaining and let guests customize their own wraps for a fun, interactive meal.
HOW TO STORE LEMONGRASS CHICKEN VIETNAMESE STYLE
Proper storage ensures your Lemongrass Chicken stays flavorful and safe to enjoy later. Whether you’ve made a big batch for meal prep or simply have leftovers, following these guidelines will help maintain that signature balance of tang, sweetness, and spice. From refrigeration tips to reheating strategies, read on to learn how to keep each bite tasting as good as the first.
- Refrigerating Leftovers
Transfer cooled chicken to an airtight container and refrigerate promptly. Stored this way, it will stay fresh for up to 3–4 days. When ready to eat, reheat gently in a skillet over low heat to preserve moisture and avoid overcooking.
- Freezing for Longer Storage
For extended storage, place portions in freezer-safe bags or containers, pressing out excess air before sealing. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to ensure even warming.
- Separate Sauce and Garnish
If possible, store any extra sauce or garnishes (like herbs and lime wedges) separately. This prevents the chicken from becoming soggy and keeps herbs vibrant. Add fresh garnishes just before serving to maintain crisp texture and bright flavor.
- Reheating Tips
Gently warm the chicken in a lightly oiled skillet over medium-low heat, stirring occasionally. To freshen up the flavors, squeeze a wedge of lime over the top and sprinkle on fresh cilantro or mint once heated through.
CONCLUSION
This Lemongrass Chicken Vietnamese Style recipe is your ticket to a quick, vibrant dinner that channels the soul of Southeast Asia without requiring a lengthy grocery list or specialized equipment. From the moment you whisk together fish sauce, soy sauce, and fragrant lemongrass, to the final flourish of fresh herbs and a squeeze of lime, every step is designed to delight your senses and bring friends and family together around a plate of bold, aromatic goodness. Whether you’re a beginner cook or an experienced home chef, you’ll find that this dish is both approachable and infinitely customizable—turn up the heat with extra chili, swap herbs to suit your garden, or pair it with noodles, rice, or crisp lettuce wraps for endless meal possibilities.
Feel free to print out this article and tuck it into your recipe binder or pin it to the fridge for easy reference next time you need an easy dinner that feels special. You can also find a FAQ below to help troubleshoot any questions about ingredients, techniques, or storage. And of course, I’d love to hear how your Lemongrass Chicken turns out: leave a comment with your tweaks, drop any questions if you need extra tips, or share feedback on what made it a hit at your dinner table. Happy cooking, and here’s to many more flavorful adventures in your kitchen!
Lemongrass Chicken Vietnamese Style
Description
Tender chicken is marinated in a fragrant blend of lemongrass, garlic, and chili, then stir-fried to perfection. Serve it hot and fresh with a squeeze of lime for a burst of flavor.
Ingredients
Instructions
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In a large bowl, combine fish sauce, soy sauce, oyster sauce, sugar, lemongrass, garlic, ginger, and black pepper. Add the chicken pieces and stir until well coated. Marinate for at least 30 minutes, or overnight in the refrigerator for more flavor.
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Heat vegetable oil in a large skillet or wok over medium-high heat. Add the onions and sauté for 2-3 minutes until they become translucent.
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Add the marinated chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and starts to brown. Add chili slices if using, and stir to incorporate.
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Taste and adjust seasoning with additional fish sauce, sugar, or pepper if necessary.
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Once cooked, remove the chicken from heat. Transfer to a serving dish.
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Garnish with fresh cilantro or mint leaves. Serve immediately with lime wedges on the side for squeezing over the chicken.
Note
- Lemongrass is an essential herb in Vietnamese cooking, providing a distinct citrusy flavor.
- Adjust the level of chili to suit your spice preference, or omit entirely for a milder dish.
- Marinating longer will yield more flavorful and tender chicken.
- This dish pairs well with steamed jasmine rice or vermicelli noodles.
- Fresh herbs like mint and cilantro not only add freshness but also a burst of authentic Southeast Asian flavors.
