Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor!
Vietnamese Lemongrass Chicken is a quick, flavorful dish that’s better than takeout. The chicken is marinated in a fragrant blend of lemongrass, garlic, and fish sauce, then cooked until golden and crispy. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Vegan Gluten Free Banana Bread and Homemade Sicilian-Style Pizza.
Why This Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor! Is Pure Comfort
- It's ready in just 30 minutes
- The marinade is incredibly flavorful
- The chicken is crispy on the outside and tender on the inside
- It's a crowd-pleaser that's perfect for busy weeknights
What You'll Need for Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts
- 1/4 cup lemongrass paste
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped green onions
- 1 tbsp lime juice
- 1 tbsp Sriracha (optional)
- Optional: Crushed peanuts
- Optional: Sliced lime wedges
- Optional: Sliced jalapeños
📝 Ingredient Notes
- lemongrass paste: You can find this in the Asian section of most grocery stores or make your own by blending fresh lemongrass stalks.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Easily blend lemongrass stalks into a paste. → See on Amazon
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
How to Make Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor!
- Marinate the chicken: In a bowl, combine chicken, lemongrass paste, garlic, fish sauce, sugar, and salt. Let it marinate for 15 minutes.
- Cook the chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side, until golden and cooked through.
- Prepare the garnish: In a small bowl, combine cilantro, basil, green onions, lime juice, and Sriracha (if using).
- Serve: Slice the chicken and serve it with the garnish on top. Add crushed peanuts, lime wedges, and jalapeños if desired.
Cook's Tips for Perfect Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor!
- : For extra crispy chicken, pat it dry before cooking.
- Common mistake and fix: If your chicken is sticking to the pan, it's not hot enough. Wait a few more minutes before adding the chicken.
- : For a spicier dish, add more Sriracha or serve with additional jalapeños.
- : To make ahead, marinate the chicken up to 24 hours in advance. Cook just before serving.
Storing & Reheating Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor!
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate chicken up to 24 hours in advance.
Freezing Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor!
Freeze uncooked chicken for up to 2 months. Thaw overnight before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a deeper flavor, toast the lemongrass paste in a dry skillet before adding the chicken.
- Best substitution: If you can't find lemongrass paste, use 1/4 cup of finely chopped fresh lemongrass stalks.
- Make-ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your chicken is overcooking, reduce the heat to medium and cover the skillet.
Want to level up this recipe?
Food Processor — Quickly chop herbs for garnish and blend lemongrass stalks into a paste. → Check price on Amazon
Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor!
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/4 cup lemongrass paste
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
Seasonings
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped green onions
- 1 tbsp lime juice
- 1 tbsp Sriracha (optional)
Optional Toppings
- Crushed peanuts
- Sliced lime wedges
- Sliced jalapeños
Instructions
- Marinate the chicken: In a bowl, combine chicken, lemongrass paste, garlic, fish sauce, sugar, and salt. Let it marinate for 15 minutes.
- Cook the chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side, until golden and cooked through.
- Prepare the garnish: In a small bowl, combine cilantro, basil, green onions, lime juice, and Sriracha (if using).
- Serve: Slice the chicken and serve it with the garnish on top. Add crushed peanuts, lime wedges, and jalapeños if desired.
Notes
- Chef tip: For a deeper flavor, toast the lemongrass paste in a dry skillet before adding the chicken.
- Best substitution: If you can't find lemongrass paste, use 1/4 cup of finely chopped fresh lemongrass stalks.
- Make-ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your chicken is overcooking, reduce the heat to medium and cover the skillet.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked chicken for up to 2 months. Thaw overnight before cooking.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate chicken up to 24 hours in advance.
Nutrition Per Serving
- Calories: 250
- Protein: 30g
- Fat: 6g
- Carbs: 12g
- Fiber: 1g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor! FAQs
Yes, marinate the chicken up to 24 hours in advance. Cook just before serving.
Your chicken was likely overcooked. Reduce the heat to medium and cover the skillet to prevent overcooking.
Yes, cook at 400°F for 12-15 minutes, flipping halfway through.
If you can't find lemongrass paste, use 1/4 cup of finely chopped fresh lemongrass stalks.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Vietnamese Lemongrass Chicken: Quick, Irresistible Flavor! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
