Vietnamese lemongrass chicken is one of those dishes that proves big flavor doesn’t have to mean complicated cooking. From the very first bite, you get savory depth, gentle sweetness, and that unmistakable citrusy aroma from fresh lemongrass that makes this recipe feel special yet comforting. Best of all, it comes together quickly in one pan, making it perfect for busy weeknights or relaxed weekend meals.
This easy Vietnamese lemongrass chicken recipe is designed for home cooks of all skill levels. The ingredients are simple, the steps are straightforward, and the results taste like something you’d order at a favorite Vietnamese restaurant. Let’s dive in and make a dish that’s fresh, authentic, and incredibly satisfying.
Why You’ll Love This Vietnamese Lemongrass Chicken
There are plenty of reasons this recipe deserves a spot in your regular meal rotation.
First, the flavor is outstanding. Lemongrass adds a bright, lemony aroma without sharp acidity, while garlic, soy sauce, and fish sauce bring savory richness. A touch of brown sugar balances everything with gentle sweetness, creating that classic sweet-savory harmony Vietnamese cooking is known for.
Second, it’s fast. With just a short marinating time and a quick skillet cook, dinner can be on the table in about 30 minutes. That makes this Vietnamese lemongrass chicken ideal for weeknights when time is limited but you still want something homemade and satisfying.
Finally, it’s versatile. You can serve it with rice, noodles, or vegetables, adjust the sweetness to your taste, or even meal-prep it for the week ahead. This dish adapts easily to different preferences while staying true to its roots.
Ingredients for Vietnamese Lemongrass Chicken
This recipe relies on a short list of flavorful ingredients that work together beautifully. Using fresh lemongrass is key to achieving that authentic taste, but everything else is pantry-friendly.
Chicken
- Boneless, skinless chicken thighs or breasts (about 1½ pounds)
Chicken thighs are especially juicy and flavorful, but chicken breasts work well if you prefer leaner meat.
Marinade
- Fresh lemongrass, finely minced
- Garlic, minced
- Soy sauce
- Fish sauce
- Brown sugar
- Fresh lime juice
- Black pepper
For Cooking
- Neutral cooking oil (such as vegetable or avocado oil)
Optional Garnishes
- Green onions, sliced
- Fresh herbs like cilantro
Ingredient Notes and Substitutions
Lemongrass:
Fresh lemongrass is essential for the best flavor. Peel away the tough outer layers and use only the tender inner stalk. Mince it very finely so it blends smoothly into the marinade.
Fish Sauce:
Fish sauce adds depth and umami without making the dish taste “fishy.” If you need a substitute, use extra soy sauce with a squeeze of lime juice to mimic the savory balance.
Sugar Options:
Brown sugar gives a warm sweetness, but you can reduce the amount slightly if you prefer a less sweet dish. Honey also works as a natural alternative.
Chicken Choice:
Thighs stay moist and tender during cooking, while breasts cook faster and are leaner. Both are excellent options for Vietnamese lemongrass chicken.
Step-by-Step Instructions
Follow these simple steps for perfect results every time.
Step 1 – Prepare the Chicken
Cut the chicken into bite-sized pieces or thin strips. This helps the chicken absorb the marinade and cook evenly. Place the chicken in a medium bowl.
Step 2 – Make the Marinade
Add the minced lemongrass, garlic, soy sauce, fish sauce, brown sugar, lime juice, and black pepper to the bowl with the chicken. Mix thoroughly until every piece is well coated.
Step 3 – Marinate
Let the chicken marinate for at least 15 minutes. If you have more time, 30 minutes will deepen the flavor even further. Cover and refrigerate if marinating longer.
Step 4 – Heat the Pan
Heat a large skillet over medium-high heat and add the cooking oil. Make sure the pan is hot before adding the chicken to encourage caramelization.
Step 5 – Cook the Chicken
Add the marinated chicken to the skillet in a single layer. Cook for 4–5 minutes without stirring to allow the chicken to develop a golden-brown crust.
Step 6 – Finish Cooking
Stir and continue cooking for another 5–7 minutes, until the chicken is fully cooked and the sauce has thickened slightly, coating each piece beautifully.
Step 7 – Garnish and Serve
Remove from heat and garnish with sliced green onions or fresh herbs if desired. Serve hot with your favorite sides.
Pro Tips for Success
- Mince lemongrass finely: Large pieces can be fibrous. A fine mince ensures great texture and even flavor.
- Don’t overcrowd the pan: Cook in batches if needed so the chicken browns instead of steaming.
- Taste before serving: Adjust sweetness or saltiness with a touch more sugar or lime juice.
- Use a hot skillet: High heat helps caramelize the marinade for deeper flavor.
- Rest briefly: Let the chicken sit for a minute after cooking so juices redistribute.
Flavor Variations
One of the joys of Vietnamese lemongrass chicken is how adaptable it is. Try these variations to keep things exciting.
- Spicy Lemongrass Chicken: Add chili garlic sauce or crushed red pepper flakes to the marinade.
- Ginger Twist: Add freshly grated ginger for extra warmth and complexity.
- Honey Lemongrass Chicken: Swap brown sugar for honey for a floral sweetness.
- Vegetable Boost: Stir-fry sliced bell peppers or snap peas with the chicken.
- Coconut Touch: Add a splash of coconut milk at the end for a richer sauce.
Serving Suggestions
Vietnamese lemongrass chicken pairs beautifully with simple sides that let the flavors shine.
- Steamed jasmine rice to soak up the sauce
- Rice noodles for a light, slurpable option
- Fresh cucumber salad for crunch and contrast
- Stir-fried vegetables like bok choy or green beans
- Rice bowls with shredded lettuce, carrots, and herbs
This dish also works well tucked into lettuce wraps for a fresh, hands-on meal.
Storage and Freezing Instructions
Refrigerator:
Store leftover Vietnamese lemongrass chicken in an airtight container for up to 3–4 days. Reheat gently in a skillet or microwave until warmed through.
Freezer:
Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Meal Prep Tip:
This recipe is excellent for meal prep. Portion it with rice and vegetables for quick lunches throughout the week.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~30g |
| Carbohydrates | ~12g |
| Fat | ~15g |
| Fiber | ~1g |
| Sodium | ~780mg |
Values are estimates and may vary based on ingredients used.
FAQ About Vietnamese Lemongrass Chicken
What does lemongrass taste like in chicken dishes?
Lemongrass has a light, citrusy flavor with hints of lemon and herbs. In Vietnamese lemongrass chicken, it adds freshness and aroma without sourness, making the dish bright and balanced.
Can I make Vietnamese lemongrass chicken ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance. This actually improves the flavor and makes cooking even quicker when you’re ready to eat.
Is Vietnamese lemongrass chicken spicy?
Traditional versions are usually mild. You can easily add heat with chili sauce or fresh chilies if you prefer a spicy dish.
Can I grill this recipe instead of pan-frying?
Absolutely. Skewer the marinated chicken or place it on a grill pan. Grill over medium heat until cooked through and lightly charred.
What if I can’t find fresh lemongrass?
Fresh is best, but in a pinch, you can use lemongrass paste. Use a smaller amount, as it tends to be more concentrated.
Easy Vietnamese Lemongrass Chicken
Equipment
- large skillet
- mixing bowl
- knife
- cutting board
- wooden spoon or spatula
Ingredients
- 1.5 lb boneless, skinless chicken thighs or breasts
- 2 tbsp fresh lemongrass, finely minced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 1/2 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1/2 tsp black pepper
- 2 tbsp neutral cooking oil
Instructions
- Cut the chicken into bite-sized pieces or thin strips and place in a medium bowl.
- Add lemongrass, garlic, soy sauce, fish sauce, brown sugar, lime juice, and black pepper to the chicken. Mix well until evenly coated.
- Marinate the chicken for at least 15 minutes. For deeper flavor, marinate up to 30 minutes.
- Heat a large skillet over medium-high heat and add the cooking oil until hot.
- Add the marinated chicken in a single layer and cook for 4–5 minutes without stirring to allow browning.
- Stir and continue cooking for another 5–7 minutes, until the chicken is fully cooked and the sauce thickens slightly.
- Remove from heat, garnish if desired, and serve hot with rice or noodles.
Notes
Nutrition
Final Thoughts
Easy Vietnamese lemongrass chicken is proof that simple ingredients can create truly memorable meals. With its fresh aroma, savory-sweet balance, and quick cooking time, it’s a recipe you’ll come back to again and again. Whether you’re cooking for family, friends, or just yourself, this dish delivers comfort, flavor, and authenticity in every bite.
Once you try it, don’t be surprised if it becomes one of your most-requested dinners.
