Vietnamese Lemongrass Chicken

Juicy, fragrant, and absolutely delicious for an easy weekday meal. This Vietnamese lemongrass chicken recipe is made with fresh lemongrass, garlic, fish sauce, five spice, honey, and lime juice for a complex delicious protein option.

Course Dinner, Lunch

Cuisine Vietnamese

Keyword authentic vietnamese recipe, lemongrass chicken marinade, Vietnamese lemongrass chicken recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 440kcal

Author Megan

Equipment

Ingredients

Lemongrass Chicken Marinade

1 ½ lb chicken thighs skinless boneless
1 large shallot minced
5 cloves garlic minced
1 stalk lemongrass minced
1 tablespoon fish sauce
2 tablespoon soy sauce
1 tablespoon lime juice
¼ teaspoon salt
½ teaspoon five spice
1 tablespoon brown sugar packed
2 tablespoon honey
1 tablespoon Sambal oelek garlic chili paste

Serve

White rice or vermicelli noodles
Nuoc Cham Vietnamese Dipping Sauce
Tomato
Cucumber
Lettuce

Instructions

Prepare the lemongrass. Cut the lemongrass into 2-inch pieces, then pound the lemongrass. Mince the lemongrass or pulverize it in a food processor until finely minced.
Marinate the chicken. In a large mixing bowl, add the minced shallots, garlic, lemongrass, fish sauce, soy sauce, lime juice, salt, five-spice powder, brown sugar, honey, and sambal oelek. Mix until combined. Add the chicken, and marinate for at least 30 minutes, or overnight for maximum flavor.
Cook. Heat 1 tablespoon of oil in a hot pan over medium heat until hot. Place the chicken evenly onto the pan and cook for 3-4 minutes on each side or until golden brown and cooked through. Be sure not crowd the pan with the chicken.
Rest. Remove the chicken from the heat and let it rest for 5 minutes before slicing it.
Serve. Serve with steamed rice or vermicelli noodles, and fresh vegetables. Top with nuoc cham sauce and enjoy!

Notes

See the Expert Tips section for more guidance.

Nutrition