Description
Vietnamese Lemongrass Chicken is a quick and flavorful dinner starring juicy chicken thighs marinated in lemongrass, garlic, and savory sauces. Perfect with rice for a comforting, aromatic meal the whole family will love!
Ingredients
1.5 lbs boneless, skinless chicken thighs
3 stalks lemongrass (tender white part only, finely chopped)
3 cloves garlic (minced)
1 shallot (minced)
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tbsp vegetable oil (for cooking)
Sliced green onions & cilantro (for garnish)
Cooked jasmine rice (for serving)
Instructions
Preheat oven to 400°F (200°C).
Prepare lemongrass by trimming the tough ends and outer layers. Finely chop the white inner stalks.
In a mixing bowl, combine chopped lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes.
Cut chicken thighs into bite-sized pieces and toss them in the marinade. Cover and refrigerate for at least 30 minutes (or up to overnight).
Heat vegetable oil in a skillet over medium-high heat. Sear chicken in batches, 2–3 minutes per side until golden brown.
Transfer chicken to a baking dish. Bake for 20–25 minutes, or until fully cooked.
Serve hot over rice. Garnish with green onions and cilantro.
Notes
For extra flavor, let the chicken marinate overnight.
Lemongrass paste can be used if fresh lemongrass isn’t available.
Great for meal prep—store in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Sear + Bake
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg