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This Vietnamese lemongrass chicken delivers authentic flavors with minimal effort, bringing the vibrant taste of Southeast Asian cuisine right to your dinner table. The aromatic combination of lemongrass, garlic, and turmeric creates a dish that's both comforting and exotic.
I first made this dish after returning from a trip to Vietnam where I fell in love with their bold, fresh flavors. Now it's become our Friday night tradition, with my family gathering in the kitchen to help chop herbs and vegetables while sharing stories from the week.
Ingredients
- Boneless skinless chicken thighs: Tender and juicy meat that absorbs marinade beautifully. Choose thighs with even thickness for consistent cooking
- Lemongrass: The star ingredient that provides citrusy aroma. Look for firm stalks with no browning at the base
- Fish sauce: Adds essential umami depth. Choose brands like Red Boat or Three Crabs for authentic flavor
- Brown sugar: Balances the saltiness of fish sauce. Dark brown provides richer flavor
- Turmeric: Provides gorgeous golden color and subtle earthy notes. Use fresh ground for best flavor
- Lime juice: Brightens all flavors. Always use freshly squeezed for clean acidity
- Garlic: Forms flavor foundation. Choose firm heads with no sprouting
- Soy sauce: Adds depth and saltiness. Low sodium allows better control of salt level
- Chili flakes: Customizable heat element. Toast briefly before adding for enhanced flavor
- Vegetable oil: Both for marinade and cooking. Use neutral flavored oil with high smoke point
- Onion and bell pepper: Provides textural contrast and sweetness
- Sesame oil: Optional finishing touch that adds nutty aroma
- Fresh cilantro: Bright herbal garnish that cuts richness
Step-by-Step Instructions
- Prepare the Marinade:
- Combine finely chopped lemongrass using only the tender inner part of the stalk with minced garlic, fish sauce, soy sauce, brown sugar, turmeric powder, lime juice, optional chili flakes, and vegetable oil in a medium bowl. Stir until sugar completely dissolves and all ingredients form a cohesive marinade. The mixture should be fragrant with lemongrass and garlic being the predominant aromas.
- Marinate the Chicken:
- Place chicken thighs in a shallow dish or resealable bag and pour the marinade over them. Using your hands or tongs, turn the chicken several times to ensure even coating. Cover the dish or seal the bag, pressing out excess air, and refrigerate for at least one hour, though overnight produces the most flavorful results. Turn the chicken halfway through marinating time if possible for even flavor distribution.
- Prep the Vegetables:
- While chicken marinates, slice onion into thin halfmoons and cut red bell pepper into matchstick pieces approximately 1/4 inch wide and 2 inches long. Chop cilantro leaves coarsely and set aside with lime wedges. This advance preparation ensures smooth cooking flow once you begin the high heat cooking process.
- Cook the Vegetables:
- Heat a large skillet or wok over medium high heat until you can feel warmth hovering your hand above the surface. Add 2 tablespoons vegetable oil and swirl to coat. Add onion and bell pepper, stirring frequently for about 3 minutes until they soften and develop slight caramelization at the edges. Remove vegetables to a clean plate and set aside.
- Cook the Chicken:
- Return the same pan to heat and add remaining oil if needed. Remove chicken from marinade, allowing excess to drip off, and place in hot pan without overcrowding. Cook undisturbed for 4 minutes until deeply golden on first side. Flip once and cook additional 3 to 5 minutes until internal temperature reaches 165°F. The exterior should develop a caramelized crust from the sugar in the marinade.
- Rest and Combine:
- Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute throughout the meat. Slice chicken across the grain into strips about 1/2 inch thick. Return vegetables to the pan over medium heat, add sliced chicken, and toss everything together. For extra flavor, drizzle with a teaspoon of sesame oil and toss once more.
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The lemongrass is truly the magical ingredient in this recipe. I grow it in pots on my patio during summer months, and the aroma it releases when chopped takes me straight back to the bustling markets of Hanoi. My daughter who normally dislikes trying new foods actually requested seconds the first time I made this dish.
Make Ahead Options
This dish excels in the make ahead department. You can prepare the marinade and combine with the chicken up to two days before cooking. In fact, the longer marinating time only enhances the flavor development. You can also slice all vegetables the day before and store them in airtight containers in the refrigerator. The fully cooked dish reheats beautifully in a covered skillet with a tablespoon of water to create steam.
Perfect Pairings
Vietnamese lemongrass chicken pairs wonderfully with simple sides that complement rather than compete with its vibrant flavors. Serve it with steamed jasmine rice which absorbs the delicious sauce, or cauliflower rice for a lower carb option. For a complete Vietnamese inspired meal, offer nuoc cham dipping sauce on the side and fresh herbs like mint and Thai basil. A simple cucumber salad dressed with rice vinegar creates a refreshing counterpoint to the rich chicken.
Troubleshooting Tips
If your lemongrass chicken lacks flavor intensity, be sure you're using only the tender inner portion of the lemongrass stalk and chopping it extremely finely. The outer tough layers should be removed before measuring. For best results, smash the lemongrass with the flat side of your knife before chopping to release more oils. If your chicken is browning too quickly before cooking through, lower the heat slightly and cover the pan for a minute or two to allow the heat to penetrate without burning the exterior.
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With bold flavors and a vibrant aroma, this Vietnamese lemongrass chicken is a culinary journey right in your own home.
Frequently Asked Questions
- → Can I substitute chicken thighs with another cut?
Yes, you can substitute chicken thighs with breasts for a leaner option, though thighs typically yield more tender results. If using breasts, consider reducing the cooking time slightly to prevent dryness. Bone-in cuts will work too but require longer cooking times.
- → What's the best way to prepare fresh lemongrass?
To prepare fresh lemongrass, remove the tough outer layers, then use only the tender pale inner portion of the stalk. Trim the top and base, then finely chop or process it in a food processor. For maximum flavor release, bruise the lemongrass with the side of a knife before chopping.
- → Is there a vegetarian alternative to this dish?
For a vegetarian version, replace the chicken with firm tofu or tempeh, and substitute fish sauce with soy sauce or vegetarian fish sauce. Marinate the tofu for at least 30 minutes, then pan-fry until golden brown before combining with the sautéed vegetables.
- → Can I make this dish ahead of time?
Yes, this dish works well for meal prep. You can marinate the chicken up to 24 hours in advance for deeper flavor. Once cooked, it stores well in the refrigerator for 3-4 days. Reheat gently to prevent the chicken from drying out, and add fresh garnishes just before serving.
- → What side dishes complement Vietnamese lemongrass chicken?
Traditional accompaniments include steamed jasmine rice, fresh herbs like mint or Thai basil, cucumber slices, and pickled vegetables. For a complete meal, serve with a simple side salad dressed with rice vinegar, or fresh spring rolls. A light broth soup also pairs well as a starter.
- → How can I adjust the spice level?
To increase heat, add more chili flakes to the marinade or incorporate fresh Thai chilies. For a milder version, omit the chili flakes entirely or reduce the amount. Serving with sriracha or sambal oelek on the side allows each person to adjust their preferred spice level.