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This zesty Vietnamese chicken with lemongrass brings the bold tastes of Southeast Asia straight to your home. The fragrant mix of lemongrass, garlic, and turmeric works together to create something that feels both homey and adventurous.
I whipped up this dish for the first time after coming back from Vietnam where I got hooked on their strong, crisp flavors. These days it's our end-of-week ritual, with everyone pitching in to slice herbs and veggies while catching up on our weekly adventures.
Ingredients
- Boneless skinless chicken thighs: Soft and moist cuts that really soak up the flavors. Go for pieces with similar thickness so they cook evenly
- Lemongrass: The key component giving that citrus smell. Pick firm stalks without brown spots at the bottom
- Fish sauce: Gives that important savory depth. Try Red Boat or Three Crabs brands for the real deal
- Brown sugar: Works against the salty fish sauce. The dark kind adds more richness
- Turmeric: Brings that lovely yellow color and gentle earthy taste. Freshly ground works best
- Lime juice: Makes all other flavors pop. Always squeeze it fresh for clean tanginess
- Garlic: Creates the flavor base. Get firm bulbs with no sprouts
- Soy sauce: Adds complexity and salt. The low sodium type lets you control saltiness better
- Chili flakes: Heat that you can adjust. Give them a quick toast first to wake up the flavor
- Vegetable oil: Needed for both marinating and cooking. Pick something plain with high heat tolerance
- Onion and bell pepper: Add crunch and sweetness
- Sesame oil: Optional finishing touch with a nutty scent
- Fresh cilantro: Adds a fresh herb kick that cuts through richness
Step-by-Step Instructions
- Prepare the Marinade:
- Mix the finely diced inner part of the lemongrass stalk with crushed garlic, fish sauce, soy sauce, brown sugar, turmeric powder, lime juice, chili flakes if you want some heat, and vegetable oil in a bowl. Mix until the sugar melts completely and everything blends into a smooth marinade. You'll smell the strong scents of lemongrass and garlic taking over.
- Marinate the Chicken:
- Put your chicken thighs in a flat dish or ziplock bag and dump the marinade over them. Flip the pieces a few times with your hands or tongs to make sure they're fully coated. Cover the container or close the bag, pushing out any extra air, and stick it in the fridge for at least an hour, though letting it sit overnight makes it taste way better. If you can, flip the chicken halfway through to spread the flavor evenly.
- Prep the Vegetables:
- While your chicken soaks up flavor, cut the onion into thin half-moon shapes and slice the red bell pepper into skinny sticks about 1/4 inch wide and 2 inches long. Roughly chop the cilantro leaves and set them aside with some lime wedges. Getting this done early makes everything run smoother once you start cooking at high heat.
- Cook the Vegetables:
- Get a big skillet or wok really hot—you should feel warmth when you hold your hand above it. Pour in 2 tablespoons of vegetable oil and swirl it around. Toss in the onion and bell pepper, stirring often for about 3 minutes until they soften and get slightly browned at the edges. Move the veggies to a clean plate and set them aside.
- Cook the Chicken:
- Put the same pan back on the heat and add more oil if needed. Take the chicken out of the marinade, let the extra drip off, and place in the hot pan without crowding. Don't touch them for 4 minutes until they get nice and golden on one side. Flip just once and cook another 3 to 5 minutes until they reach 165°F inside. The outside should turn into a sweet caramelized crust from the sugar in the marinade.
- Rest and Combine:
- Move the cooked chicken to a cutting board and let it sit for 5 minutes so the juices settle back into the meat. Cut the chicken across the grain into strips about 1/2 inch thick. Put the veggies back in the pan over medium heat, add the sliced chicken, and mix everything together. For extra yumminess, drizzle with a teaspoon of sesame oil and give it one more toss.
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Lemongrass really is the star ingredient here. I grow some in containers on my patio during summer, and the smell it gives off when I chop it takes me right back to the busy markets in Hanoi. My kid who usually turns her nose up at new foods actually asked for more the first time I cooked this.
Make Ahead Options
This chicken dish is perfect for planning ahead. You can mix up the marinade and soak the chicken up to two days before you plan to cook it. Actually, letting it marinate longer just makes it taste better. You can also cut all your veggies the day before and keep them in sealed containers in the fridge. The fully cooked meal heats up great in a covered pan with a spoonful of water to create some steam.
Perfect Pairings
This lemongrass chicken goes really well with basic sides that support rather than overwhelm its lively flavors. Try it with plain jasmine rice that soaks up all the tasty sauce, or cauliflower rice if you want fewer carbs. For a complete Vietnamese-style meal, serve some nuoc cham sauce on the side and fresh herbs like mint and Thai basil. A simple cucumber salad with rice vinegar makes a cool contrast to the rich chicken.
Troubleshooting Tips
If your chicken doesn't have enough flavor punch, make sure you're only using the soft inner part of the lemongrass and chopping it super fine. The tough outer layers should be thrown away before measuring. For best results, bash the lemongrass with the flat part of your knife before chopping to release more of its oils. If your chicken is getting too brown on the outside before it's done inside, turn the heat down a bit and put a lid on the pan for a minute or two so heat can get through without burning the outside.
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With its strong flavors and amazing smell, this Vietnamese lemongrass chicken takes your taste buds on a trip without leaving your kitchen.
Frequently Asked Questions
- → Can I substitute chicken thighs with another cut?
You can swap chicken thighs for breasts if you want something leaner, but thighs usually turn out more juicy. When using breasts, cook them a bit less so they don't dry out. Bone-in pieces work too but need more time to cook through.
- → What's the best way to prepare fresh lemongrass?
To get fresh lemongrass ready, peel off the tough outside layers and just use the soft pale inside part of the stalk. Cut off the top and bottom, then chop it finely or blend it up. For more flavor, smash the lemongrass with the flat side of your knife before chopping it up.
- → Is there a vegetarian alternative to this dish?
For a meat-free version, use firm tofu or tempeh instead of chicken, and replace fish sauce with soy sauce or veggie fish sauce. Let the tofu soak in the marinade for at least 30 minutes, then fry until golden before mixing with your cooked veggies.
- → Can I make this dish ahead of time?
This meal works great for planning ahead. You can soak the chicken up to a day before cooking for stronger flavor. After it's cooked, it stays good in the fridge for 3-4 days. Warm it up slowly so the chicken doesn't get dry, and add your fresh toppings right before you eat.
- → What side dishes complement Vietnamese lemongrass chicken?
This chicken goes well with steamed jasmine rice, fresh herbs like mint or Thai basil, sliced cucumbers, and pickled veggies. Round out your meal with a simple salad dressed with rice vinegar, or some fresh spring rolls. A light soup also makes a nice starter.
- → How can I adjust the spice level?
To make it hotter, throw in more chili flakes when you're making the marinade or add some fresh Thai chilies. For a gentler flavor, skip the chili flakes or use less. Putting sriracha or sambal oelek on the table lets everyone make their food as spicy as they want.