Vietnamese Lemongrass Chicken Recipe With Fragrant Herbs

Vietnamese Lemongrass Chicken creates bold, aromatic flavors that have made it a beloved staple across Southeast Asia and beyond.

This dish provides a beautiful balance of savory, fragrant, and slightly sweet notes that work wonderfully for weeknight dinners or weekend gatherings.

The appeal lies in how effortlessly it fits into any meal plan while offering something genuinely exciting for anyone craving authentic tastes.

You can serve it over rice, alongside noodles, or with fresh greens for a lighter option.

It's satisfying enough to feel special yet simple enough to become a regular favorite in rotation.

The aroma alone fills your kitchen with warmth and anticipation that makes cooking feel truly rewarding.

If you love bold flavors that transport you straight to the bustling streets of Saigon, here's a recipe that belongs on repeat.

Best Reasons To Try Vietnamese Lemongrass Chicken

• Quick Kitchen Companion: This recipe transforms basic ingredients into a flavor-packed meal that comes together faster than ordering takeout, giving your dinner routine a delightful Vietnamese twist.
• Crowd-Pleaser Potential: Your family will devour this chicken because the marinade creates such a perfect balance of sweet, tangy, and savory notes that even picky eaters can’t resist.
• Pantry-Friendly Adventure: Most ingredients are probably already in your kitchen, so creating this authentic dish doesn’t require a special shopping trip or fancy techniques.
• Flexible Flavor Profile: Whether you prefer mild or spicy, the sriracha lets you customize the heat level to match your taste, making this recipe adaptable for different palates.

All Ingredients Needed for Vietnamese Lemongrass Chicken

• 1½ Pounds Boneless, Skinless Chicken Thighs or Breasts: Cut into bite-sized pieces for quick and even cooking that absorbs all the delicious marinade flavors.

• 2 Stalks Lemongrass, 3 Cloves Garlic, 1 Small Shallot: Finely minced white parts of lemongrass bring bright, citrusy notes while garlic and shallot add deep, savory undertones to your chicken.

• 2 Tablespoons Soy Sauce, 1 Tablespoon Fish Sauce, 1 Tablespoon Oyster Sauce, 1 Tablespoon Honey: Create a balanced marinade that provides salty, umami, and sweet dimensions to your dish. These sauces help tenderize and coat your chicken with rich flavor.
• ½ Teaspoon Black Pepper, ½ Teaspoon Salt, 1 Teaspoon Sriracha or Chili Paste: Add warmth and mild heat to complement the other seasonings.

• 2 Tablespoons Vegetable Oil: For searing and creating a golden exterior on your chicken.
• 1 Teaspoon Cornstarch: Optional thickener to help create a glossy glaze.

• Fresh Cilantro, Sliced Green Onions, Lime Wedges: Add fresh, bright finishing touches that enhance the overall flavor profile of your Vietnamese Lemongrass Chicken.

Kitchen Tools for Lemongrass Chicken

• 9-inch Mixing Bowl: Spacious ceramic bowl perfect for combining all your marinade ingredients and coating the chicken thoroughly.
• Sharp Chef’s Knife: Precise cutting tool to finely mince lemongrass, garlic, and shallots without crushing the delicate ingredients.
• Cutting Board: Sturdy wooden surface where you can chop and prepare your aromatic ingredients safely.
• Measuring Spoons: Accurate metal set to ensure the right balance of soy sauce, fish sauce, and honey.
• Whisk: Handy utensil for blending marinade ingredients into a smooth, consistent mixture.
• Plastic Wrap: Flexible covering to seal the marinating chicken and keep it fresh in the refrigerator.
• Tongs: Helpful for turning and handling chicken pieces during marinating and cooking.

Easy Instructions For Vietnamese Lemongrass Chicken

How To Enhance Lemongrass Chicken Flavor

• Smash the lemongrass stalks before mincing to release their incredible fragrant oils and maximize flavor in your marinade.
• Crush garlic cloves with the side of your knife to help release more intense flavor and make them easier to mince.
• Combine soy sauce, fish sauce, and oyster sauce carefully to create a perfect umami-rich base that makes your chicken taste amazing.
• Warm your honey slightly before mixing to help it blend more smoothly into the marinade and coat your chicken evenly.
• Let your chicken sit in the marinade for at least 30 minutes, but refrigerating overnight will develop even deeper, more complex flavors.

Vietnamese Lemongrass Chicken With Marinade Variations

• Herb Garden Chicken: Swap lemongrass with fresh rosemary, thyme, and sage to create a Mediterranean-inspired marinade that brings your chicken a fragrant garden feel.
• Spicy Korean Fusion: Replace sriracha with gochujang and add sesame oil to transform the marinade into a bold Korean-style coating that gives your chicken an extra kick.
• Vegetarian Protein Option: Substitute chicken with firm tofu or tempeh, using the same marinade ingredients to ensure the plant-based protein absorbs all those delicious flavors.
• Low-Sodium Alternative: Cut down on fish sauce and soy sauce, replacing them with coconut aminos to reduce salt content while maintaining a rich, savory taste profile for your dish.

Authentic Vietnamese Lemongrass Chicken Serving Suggestions

• Serve with Steamed Rice: Grab a bowl of warm jasmine rice to soak up all those delicious lemongrass chicken juices.
• Pair with Fresh Herbs: Sprinkle chopped cilantro and mint over the chicken to add a bright, fresh kick that complements the marinade.
• Create a Light Side Salad: Toss together a quick cucumber and carrot slaw with a splash of rice vinegar to balance the rich chicken flavors.
• Garnish with Crunch: Sprinkle toasted sesame seeds or crushed peanuts on top for an extra layer of texture that makes your dish pop.

Authentic Vietnamese Lemongrass Chicken Storage

• Seal your marinated chicken in an airtight container and keep it tucked in the refrigerator for up to 24 hours before cooking to let those amazing flavors really sink in deep.
• Leftover cooked chicken stays super fresh when stored in a sealed container in the fridge for 3-4 days, making quick lunch prep a breeze.
• Freeze portioned chicken in freezer-safe bags for up to 2 months – just squeeze out extra air to prevent freezer burn and lock in that delicious flavor.
• When thawing frozen chicken, always move it to the refrigerator the night before cooking and never leave it sitting out on the counter where bacteria can grow.

Vietnamese Lemongrass Chicken Questions Answered

Authentic Vietnamese Lemongrass Chicken Recipe

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4.8 from 22 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Savoring Vietnamese Lemongrass Chicken brings zesty, fresh flavors straight from Hanoi’s bustling streets to your dinner plate. Marinated tender chicken pieces deliver a perfect balance of tangy lemongrass, garlic, and subtle heat that makes your taste buds dance with delight.

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Ingredients

Scale 1x2x3x

Protein:

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Aromatics and Seasonings:

• 2 stalks lemongrass, finely minced (white part only)
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• ½ teaspoon black pepper
• ½ teaspoon salt

Sauces and Liquids:

• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 1 teaspoon sriracha or chili paste (optional, for heat)
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch (optional, for glazing)

Garnishes:

• Fresh cilantro, chopped
• Sliced green onions
• Lime wedges

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Instructions

1. Mince 2 stalks of lemongrass (white part only) into tiny, fragrant pieces for maximum flavor infusion in your chicken marinade.
2. Crush 3 garlic cloves and 1 small shallot into a fine, aromatic blend that will penetrate the chicken with deep, rich notes.
3. Combine 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, and 1 tablespoon honey in a mixing bowl to create a complex marinade base.
4. Whisk ½ teaspoon black pepper, ½ teaspoon salt, and 1 teaspoon sriracha into the liquid mixture for a balanced seasoning profile.
5. Add the minced lemongrass, garlic, and shallot to the marinade, stirring thoroughly to distribute the ingredients evenly.
6. Place 1½ pounds of chicken pieces into the marinade, ensuring each morsel gets completely coated with the flavorful mixture.
7. Cover the marinating chicken and refrigerate for 30 minutes to allow the flavors to deeply penetrate the meat.
8. Remove the chicken from the refrigerator 15 minutes before cooking to bring it to room temperature for even cooking.
9. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until it shimmers and shows slight rippling.
10. Drain the chicken from the marinade, letting excess liquid drip off to prevent steaming instead of searing.
11. Carefully place the marinated chicken pieces into the hot skillet, creating a single layer without overcrowding.
12. Cook for 5-6 minutes on each side at 375°F, turning once to achieve a golden-brown exterior and fully cooked interior.
13. Optional: Sprinkle 1 teaspoon cornstarch over the chicken during the last minute of cooking for a light, glossy finish.
14. Transfer the chicken to a serving platter and let it rest for 3 minutes to redistribute internal juices.
15. Garnish with freshly chopped cilantro, sliced green onions, and serve with lime wedges for a bright, zesty touch.

Notes

• Mince lemongrass finely to release its maximum fragrant oils and ensure even flavor distribution throughout the chicken.
• Let the chicken marinate for at least 2 hours, but preferably overnight, to allow the complex Vietnamese seasonings to deeply penetrate the meat.
• For a gluten-free version, swap traditional soy sauce with tamari and ensure your oyster sauce is certified gluten-free.
• When grilling, watch the chicken carefully as the honey in the marinade can cause quick burning, so medium-high heat works best for caramelization without charring.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Chicken
• Method: Grilling
• Cuisine: Vietnamese

Nutrition

• Serving Size: 4
• Calories: 285 kcal
• Sugar: 5 g
• Sodium: 850 mg
• Fat: 14 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 10.5 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 0.5 g
• Protein: 28 g
• Cholesterol: 90 mg