Vietnamese Lemongrass Chicken (Printable)

Tender chicken marinated in aromatic lemongrass and spices, pan-seared until golden and savory.

# What You’ll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large pieces

→ Marinade

02 - 3 stalks fresh lemongrass, white parts finely minced
03 - 3 garlic cloves, minced
04 - 2 shallots, finely chopped
05 - 1 tablespoon brown sugar
06 - 2 tablespoons fish sauce
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 teaspoon ground black pepper
09 - 2 tablespoons vegetable oil

→ To Cook

10 - 1 tablespoon vegetable oil

→ Garnish & Serving

11 - 1 red chili, thinly sliced
12 - 2 scallions, sliced
13 - Fresh cilantro leaves
14 - Steamed jasmine rice or vermicelli noodles

# Directions:

01 - In a large bowl, combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil. Mix well to form a homogeneous marinade mixture.
02 - Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for optimal flavor penetration.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering.
04 - Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F.
05 - Remove from heat and garnish with sliced chili, scallions, and fresh cilantro. Serve hot accompanied by steamed jasmine rice or vermicelli noodles.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, turning ordinary chicken into something that tastes like it came from a restaurant
  • Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
  • DON'T skip the marinating time, even if you're in a rush
  • Crowding the pan will steam the chicken instead of searing it, so cook in batches if needed
03 -
  • Freeze your lemongrass stalks if you buy too many
  • A cast iron skillet gives the best sear and caramelization

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