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–+ servings
Vietnamese Lemongrass Chicken

Savor Authentic Vietnamese Lemongrass Chicken Tonight

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This Vietnamese Lemongrass Chicken recipe features tender chicken marinated in zesty lemongrass and garlic—perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds boneless, skinless chicken thighs can substitute with chicken breasts for a leaner option
  • 2 stalks lemongrass trim tough ends and finely chop the tender white parts
  • 4 cloves garlic minced
  • 1 unit shallot minced finely
  • 2 tablespoons fish sauce can substitute with soy sauce for vegetarian
  • 1 tablespoon soy sauce for gluten-free, use tamari or coconut aminos
  • 1 tablespoon honey can substitute with maple syrup for a vegan option
  • 1 tablespoon sesame oil optional
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes adjust according to spice preference
For Cooking
  • 2 tablespoons vegetable oil for cooking

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Trim the tough ends off the lemongrass stalks and finely chop the tender white parts. Mince the garlic and shallot.
  3. In a mixing bowl, combine the chopped lemongrass, minced garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Stir well to blend the flavors.
  4. Cut the chicken thighs into bite-sized pieces and toss them in the marinade. Cover and let marinate for at least 30 minutes or overnight for deeper flavor.
  5. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
  6. Sear the marinated chicken pieces in the skillet for about 2-3 minutes on each side until browned and cooked through.
  7. Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  8. Let the chicken rest for a few minutes before serving hot with steamed jasmine rice, garnished with green onions and cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Marinate the chicken longer for better flavor. Avoid crowding the skillet for proper searing.

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