Healthy Lemongrass Chicken with Vietnamese Flavor

Easy Vietnamese Lemongrass Chicken: 1 Skillet, Bold Flavor, 30-Minute Weeknight Hit

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Fragrant, juicy, and irresistibly savory-sweet, this Easy Vietnamese Lemongrass Chicken brings the vibrant flavors of Southeast Asia to your dinner table with minimal fuss. Lemongrass is the star—its citrusy perfume infuses every bite of the tender, golden chicken. Combined with garlic, fish sauce, and a touch of sugar, this dish hits all the notes: salty, sweet, tangy, and aromatic.

Made in one skillet in about 30 minutes, it’s the kind of fast, flavorful dinner that feels anything but rushed. Whether served with jasmine rice, vermicelli noodles, or fresh greens, this dish transforms a few pantry staples and fresh herbs into something truly special.

It’s naturally gluten-free, high in protein, and endlessly adaptable. Perfect for busy weeknights or when you want a quick escape to the flavors of a Vietnamese street-side grill—no takeout menu required.

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Ingredients Overview

This lemongrass chicken recipe hinges on fresh aromatics and balanced seasonings. Here’s what brings it together:

Chicken thighs – Boneless, skinless chicken thighs are ideal. They stay juicy, cook quickly, and absorb flavor well. You can use chicken breasts, but they won’t be quite as succulent.

Lemongrass – The key flavor. Use fresh stalks if possible—trimmed, tough outer layers removed, and finely minced. If unavailable, frozen chopped lemongrass or lemongrass paste works too.

Garlic & shallot – Essential for that sweet, savory depth. Mince both finely so they melt into the marinade and sauce.

Fish sauce – Salty, deeply savory, and rich in umami. It’s the backbone of Vietnamese cooking. If you’re new to it, don’t be scared—it’s balanced beautifully with sugar and aromatics.

Soy sauce – Adds body and color. Use low-sodium to balance salt levels.

Brown sugar – A touch of sweetness to contrast the salty and sour elements.

Lime juice – A fresh squeeze at the end lifts the dish and enhances all the flavors.

Oil – Use neutral oil like canola or sunflower for searing the chicken.

Optional garnishes – Chopped cilantro, sliced green onions, or Thai basil add freshness and color.

Substitutions:

• Use lemongrass paste (1 tbsp per stalk) if fresh isn’t available.
• Chicken breast works but needs careful timing to stay moist.
• Coconut aminos can replace soy sauce for a soy-free version.

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Step-by-Step Instructions

1. Make the marinade:
In a bowl, mix:

• 3 tbsp minced lemongrass (about 2 stalks)
• 3 garlic cloves, minced
• 1 small shallot, finely chopped
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• ½ tbsp oil
  Add 1½ lbs boneless, skinless chicken thighs (whole or cut into chunks) and toss to coat. Let marinate for 15–20 minutes (or up to 24 hours in the fridge).

2. Heat the skillet:
In a large skillet or grill pan, heat 1 tbsp oil over medium-high heat. When hot, add chicken in a single layer.

3. Sear the chicken:
Cook without moving for 3–4 minutes until nicely browned. Flip and cook another 3–5 minutes, depending on thickness, until golden and cooked through.

4. Deglaze (optional):
If there are browned bits stuck to the pan, splash in 1–2 tbsp water or chicken broth and scrape them up to form a quick glaze.

5. Finish with lime juice:
Turn off heat and squeeze half a lime over the chicken. Toss to coat.

6. Serve:
Slice and serve over rice or noodles, garnished with fresh herbs.

Common mistakes to avoid:

• Don’t skip marinating—it’s key for flavor absorption.
• Avoid high heat too early; it can burn the sugar in the marinade.
• Slice lemongrass finely—chunky pieces won’t soften during cooking.

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Tips, Variations & Substitutions

Tips:

• Chop lemongrass very finely for best texture and flavor.
• Marinate longer for deeper flavor—overnight is ideal.
• For extra browning, pat excess marinade off before searing.

Variations:

• Grill the chicken for a smoky, charred version.
• Add chopped chili or chili flakes for a spicy kick.
• Slice chicken thinly and stir-fry with bell peppers and onions for a quick noodle topping.

Substitutions:

• Use pork shoulder or tofu instead of chicken.
• Replace fish sauce with soy sauce for a milder version, though it loses some depth.
• Brown sugar can be swapped for honey or palm sugar for a slightly different sweetness.

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Serving Ideas & Occasions

Vietnamese Lemongrass Chicken is incredibly versatile and works in many settings. Serve it hot over jasmine rice for a simple dinner, or alongside rice noodles and lettuce for a build-your-own noodle bowl.

Add quick-pickled carrots and daikon, fresh herbs, and a drizzle of sriracha mayo for a banh mi-inspired rice bowl. It also works beautifully as a meal prep option—just cook and refrigerate, then slice and reheat when needed.

Great for weeknights, casual dinners with friends, or outdoor grilling days, this dish fits into almost any occasion with its fresh, bold flavor and easy preparation.

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Nutritional & Health Notes

Lemongrass chicken is naturally high in protein and relatively low in carbs. Using chicken thighs ensures flavor and juiciness without needing heavy sauces. The dish is packed with fresh aromatics, making it flavorful without relying on sugar or fat.

Fish sauce adds saltiness without processed sodium, and a little goes a long way. Serve with brown rice or greens for added fiber, or over cauliflower rice for a lower-carb alternative.

It’s also naturally dairy-free and gluten-free (if using gluten-free soy sauce), making it suitable for a wide range of diets.

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FAQs

1. Can I use lemongrass paste instead of fresh stalks?
Yes, use about 1 tablespoon of paste for each stalk. The flavor will be slightly less vibrant, but it still works well in a marinade.

2. What’s the best way to cut lemongrass?
Peel off the tough outer layers and finely mince the tender white part near the base. The finer you chop, the better it will incorporate into the marinade.

3. Can I grill the chicken instead of pan-frying?
Absolutely. Lemongrass chicken is fantastic on the grill. Marinate as usual, then cook over medium-high heat for 5–6 minutes per side.

4. Is this dish spicy?
Not by default. For heat, add fresh chopped chilies or a squirt of sriracha. You can also add chili garlic sauce to the marinade for a spicier version.

5. Can I make this ahead of time?
Yes, marinate the chicken up to 24 hours ahead. Cooked leftovers keep well in the fridge for up to 3 days and reheat beautifully.

6. What’s a good side dish with lemongrass chicken?
Jasmine rice, rice noodles, cucumber salad, sautéed greens, or pickled vegetables all pair well. For a lighter meal, serve over lettuce with fresh herbs.

7. Can I freeze this recipe?
You can freeze the chicken in the marinade before cooking. Once cooked, freezing is possible but may change the texture slightly—reheat gently for best results.

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