Vietnamese Lemongrass Chicken

In the second sentence I felt compelled to name it because the way the flavors come together warm garlic, fragrant lemongrass, and that caramelized edge makes my whole family sigh with happiness. Vietnamese Lemongrass Chicken is the kind of weeknight meal that looks and tastes like you fussed for hours, when really it comes together in a single bowl and a hot skillet.

This recipe has lived on our table for years. It’s the one I reach for when I want something comforting but bright. If you enjoy quick, flavor-forward chicken, you might also like Air Fryer Honey Butter Garlic Chicken Tenders, which are a fun, crispy cousin to this sticky-sweet skillet version. Make a pot of jasmine rice, open a window, and let the aroma do the welcoming for you.

Kitchen Essentials You’ll Need — Vietnamese Lemongrass Chicken

You do not need a fancy arsenal to make this dish, just a few reliable tools that help coax the most flavor from the lemongrass and marinade. A proper, sharp knife makes quick work of chopping lemongrass and mincing garlic. A bowl large enough so the chicken can be fully coated is crucial for even flavor. A heavy-bottomed skillet or cast-iron pan gives you that delicious sear. Finally, a simple meat thermometer helps ensure perfect doneness without guesswork.

• Sharp chef’s knife
• Cutting board
• Large mixing bowl
• Heavy skillet or cast-iron pan
• Tongs and a meat thermometer

These small tools change the process from frantic to relaxed. A cast-iron pan, for example, holds heat so you get that golden crust on the chicken while keeping the inside tender. The bowl is worth upgrading if you love hands-on home cooking. Little things like a good set of tongs make flipping and checking the meat feel graceful instead of fiddly.

Why You’ll Love This Vietnamese Lemongrass Chicken

This recipe is a hug on a plate. The scent alone makes you pause.

The flavors are layered but simple. Fresh lemongrass gives an aromatic lemony note that is floral rather than sour. Garlic and ginger add warmth and depth. Fish sauce and soy sauce bring a savory backbone, and honey softens everything with a glossy caramelization when the chicken hits the hot skillet. Lime juice brightens the whole dish at the end so it never feels heavy.

• Comfort and brightness combined: warm caramelized edges with a lift of citrus.
• Fast enough for weeknights but elegant enough for company.
• Hands-on but forgiving: marinate for as little as 30 minutes or up to a day.
• Versatile: great with rice, in salads, or wrapped in lettuce.

Vietnamese Lemongrass Chicken feels like home. The textures are satisfying. You get edges that are slightly crisp and a center that is juicy. The aroma is floral and savory at once. Serve it and watch people reach for seconds while telling you how perfect it smells. It’s practical in the best way: pantry staples marry with a few fresh ingredients to make something that tastes far richer than the effort involved.

Vietnamese Lemongrass Chicken Ingredients

4 boneless, skinless chicken thighs (or breasts), 2 stalks lemongrass, finely chopped, 4 cloves garlic, minced, 1-inch piece ginger, grated, 2 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon vegetable oil (plus more for cooking), 1 tablespoon lime juice, 1 teaspoon chili flakes (optional for spice), Fresh cilantro for garnish, 1 tablespoon toasted sesame seeds (optional), Salt and pepper to taste

I like to lay everything out before starting. If you want to stretch the recipe for more people, chicken breasts are fine though thighs stay juicier. The lemongrass should be the pale lower part of the stalk, chopped very finely so it softens while marinating. If you don’t have toasted sesame seeds, a quick toast in a dry pan intensifies their flavor. Salt and pepper are important but use them sparingly at first since fish sauce and soy sauce are salty on their own.

You may already have some pantry staples on hand that work beautifully with this recipe: extra garlic, a splash more lime, a pinch of brown sugar for deeper caramelization, and a neutral oil for cooking. These are the little adjustments that let you make this dish exactly to your family’s taste.

Step-by-Step Instructions

1. Marinate the Chicken: Combine the chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey, vegetable oil, lime juice, chili flakes (if using), salt, and pepper in a large bowl. Add the chicken, coat well, cover, and marinate for at least 30 minutes. As the chicken soaks in the marinade, smell the citrusy, gingery steam; the lemongrass should start to soften and the chicken will take on a slightly glossy sheen. If you have time, marinate for 2 to 4 hours for deeper flavor penetration.
2. Cook the Chicken: Heat oil in a stir-fry pan or skillet over medium-high heat. Add the marinated chicken and sear for about 5-7 minutes on one side, then flip and continue cooking for an additional 5-7 minutes until cooked through and golden brown. Watch for the edges to caramelize and the marinade to bubble and thicken. You want a golden-brown crust and juices that run clear when you press the chicken gently. Use a meat thermometer to confirm the internal temperature reads 165°F for breasts or thighs depending on your preference.
3. Garnish and Serve: Once cooked, let the chicken rest for a few minutes before slicing. Garnish with chopped cilantro and sesame seeds. Serve hot over jasmine rice or with stir-fried vegetables. Resting gives the juices a moment to redistribute so your slices stay plump. Slice against the grain to reveal moist, tender meat and drizzle any pan sauce over the top for glossy, comforting bites.

Fun Variations You Can Try

I love how flexible this marinade is. Here are ways to play with it and make it yours.

• Swap the chicken for thinly sliced pork shoulder or firm tofu. Tofu soaks the flavors like a sponge.
• Add a tablespoon of hoisin sauce for sweeter, deeper notes.
• Use maple syrup instead of honey for a woodsy sweetness.
• Make it spicy: double the chili flakes or add a spoonful of sriracha to the marinade.
• Turn it into a salad: slice the cooked chicken and toss with shredded cabbage, carrots, cucumber, fresh herbs, and a lime-fish sauce dressing.
• For a crispy finish, try finishing the marinated chicken under a hot broiler for 1–2 minutes after searing.
• If you like air fryer shortcuts, pair this flavor profile with crunchy bites like Air Fryer Ranch Crusted Chicken Bites for a playful, textural contrast.

These swaps are fun for a change of pace. Some changes make it lighter, like serving it over a big bowl of greens. Others lean into richness, like adding an umami paste. Each tweak shifts the mood of the dish while keeping that fragrant lemongrass heart.

How I Love to Serve It

I picture this meal on a cozy weeknight table with soft lighting and the family digging in. I often mound steaming jasmine rice on one side of the plate and arrange slices of the chicken beside a quick cucumber salad. The contrast between the warm, sticky chicken and the cool, vinegary salad is my favorite.

For a casual dinner:

• Serve over fluffy jasmine or sticky rice.
• Add stir-fried bok choy or snap peas for crunchy greens.
• Offer lime wedges and extra cilantro on the side.

For a more festive meal:

• Present the chicken whole on a platter garnished with cilantro and sesame.
• Add pickled carrots and daikon for color and tang.
• Serve with crushed peanuts for texture and lemony wedges for extra brightness.

I love the ritual of passing the platter around so everyone can take pieces. It feels communal and relaxed. The textures matter: glossy, tender chicken; crisp vegetables; soft rice. That combination is the kind of comfort that lingers after the last bite.

Helpful Tips from My Kitchen

Small techniques make a big difference with this recipe. Here are the tips I reach for every time.

• Finely chop the lemongrass. The lower, pale section is the most tender and full of fragrance. If bits bother you, mince them finer or bruise the stalk and discard larger pieces after marinating.
• Balance salt carefully. Fish sauce and soy sauce add saltiness. Start with the stated amounts and adjust at the end with lime if needed.
• Don’t skip the resting step. A five-minute rest makes slices juicier.
• Use a hot, heavy skillet. It creates that instant sear which locks in juices and gives those caramelized edges.
• If using breasts, pound them lightly to even thickness so they cook through without drying.
• For meal prep, cook a double batch and keep leftovers for lunches. Reheat gently in a skillet with a splash of water to revive the sauce.

If you’re nervous about timing, use a thermometer. It takes the guesswork out of getting the perfect texture. Also, taste as you go. A squeeze of lime or a pinch more honey at the end can rescue and brighten the final plate.

Important Cooking Reminders

• Always handle raw chicken with care. Use separate cutting boards for meat and vegetables and wash hands thoroughly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently in a skillet over medium-low heat with a splash of water or broth to prevent drying.
• Do not leave marinated chicken at room temperature for more than 2 hours.
• Avoid overcrowding the pan. Cook in batches if needed so chicken sears instead of steams.
• Common mistake: adding too much salt before tasting. Fish sauce and soy sauce can quickly push the dish from balanced to overly salty.

Nutritional Information (Estimated)

Per serving estimate for one of four portions: This dish is protein-forward and relatively low in carbohydrates if served without rice. Expect roughly 320–420 calories per serving depending on whether you use thighs or breasts and how much oil you use for cooking. Carbohydrates are modest, mostly from the honey and any rice or sides. Fat will come primarily from the cooking oil and the natural fat in the chicken if using thighs. Protein is substantial, making this a satisfying main for weeknight meals or meal prep.

• Calories: ~350 kcal
• Carbs: ~10–20 g
• Fat: ~18–24 g
• Protein: ~30–35 g

Recipe Details

• Prep Time: 15 minutes active, plus 30 minutes marinating minimum
• Cook Time: 12–15 minutes
• Total Time: ~1 hour (including short marinating)
• Yield: Serves 3–4

Common Questions You Might Have

How long can I marinate the chicken safely? You can marinate the chicken for at least 30 minutes and up to 24 hours in the refrigerator. Longer marinating allows deeper flavor absorption. If you marinate more than 6–8 hours, check the texture; acids like lime juice will start to firm the surface of the meat if left too long.

Can I use store-bought lemongrass paste instead of fresh stalks? Yes. If using lemongrass paste, reduce the amount slightly because it is more concentrated. Start with half the amount and taste the marinade, then add more if you want a stronger lemongrass note. Paste is convenient and still delivers that citrusy aroma.

What’s the best way to get a crispy exterior without overcooking? Use a heavy skillet and let it get very hot before adding the chicken. Pat the chicken dry of excess marinade (reserve some for finishing if you like) so it sears rather than steams. Cook in a single layer without crowding, and only flip once when a golden crust forms. If pieces are thick, finish in a 350°F oven for a few minutes to reach safe internal temperature without burning the exterior.

Conclusion

I hope this recipe becomes a little piece of comfort in your week. The way the lemongrass lifts the dish, the warm swing of garlic and ginger, and the sticky-sweet caramel edges make every bite feel like a small celebration. Vietnamese Lemongrass Chicken is the kind of recipe I turn to when I want something homey and bright at the same time. It greets the senses with fragrance, satisfies with texture, and comforts with warmth.

Make extra so you can enjoy it over rice bowls, in noodle salads, or tucked into lettuce cups the next day. Serve it simply or dress it up; either way it holds its ground. Cooking for the people you love is more than nourishment. It is a ritual of care. This dish, with its blend of sunny lemongrass and cozy caramelized chicken, is one I cook when I want to create that feeling at my table. Enjoy the aroma, the first forkful, and the stories that follow around the dinner plate.