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Vietnamese Lemongrass Chicken

A vibrant and flavorful dish capturing the essence of Vietnam with tender marinated chicken thighs, fragrant lemongrass, and a delicious balance of savory and sweet notes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs Consider using organic or quality local chicken for better flavor and texture
  • 3 stalks lemongrass Use the tender white part only, finely chopped
  • 3 cloves garlic Minced; fresh is best for that vibrant punch
  • 1 shallot Minced; adds a sweet undertone
  • 2 tbsp fish sauce A must-have for authentic depth; brands like Red Boat are highly recommended
  • 1 tbsp soy sauce Use low-sodium for better flavor control
  • 1 tbsp honey Balances the overall savoriness; feel free to substitute with maple syrup for a vegan option
  • 1 tsp sesame oil Adds a rich, nutty essence
  • 0.5 tsp black pepper Freshly cracked is ideal
  • 0.5 tsp red pepper flakes Optional, adjust according to your heat tolerance
  • 1 tbsp vegetable oil For cooking; I prefer canola or grapeseed oil
For Garnish and Serving
  • Sliced green onions & cilantro Fresh herbs elevate any dish
  • Cooked jasmine rice You can opt for brown rice for a healthier choice

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Trim the tough ends and outer layers of the lemongrass. Finely chop the tender inner stalks.
  3. In a mixing bowl, combine the chopped lemongrass, minced garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Stir until mixed.
  4. Cut chicken thighs into bite-sized pieces. Toss in marinade, coat well, cover with plastic wrap, and refrigerate for at least 30 minutes.
Cooking
  1. In a large skillet, heat vegetable oil over medium-high heat. Add marinated chicken in batches, searing for 2-3 minutes on each side until golden brown.
  2. Transfer seared chicken to a baking dish, pour any leftover marinade over it, and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  3. Serve the hot chicken over cooked jasmine rice, garnished with sliced green onions and fresh cilantro.

Notes

For best flavor, let chicken marinate overnight if possible. Store leftovers in an airtight container in the fridge for up to 3 days.