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This easy Vietnamese Lemongrass Chicken is packed with tender chicken, fresh lemongrass, and a savory sauce that’ll make your taste buds dance. Ready in just 15 minutes, it’s the perfect weeknight dinner! Serve it with rice or noodles for a satisfying, fuss-free meal.
Table of Contents
- Vietnamese Lemongrass Chicken Stir Fry
- Add This Recipe To Your Weeknight Lineup
- Ingredients You’ll Need
- How To Make Vietnamese Lemongrass Chicken
- Secrets To The Best Lemongrass Chicken
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Vietnamese Recipes You Might Like
- Vietnamese Lemongrass Chicken Recipe
Vietnamese Lemongrass Chicken Stir Fry
I recently traveled to Vietnam and had the chance to taste authentic Vietnamese lemongrass chicken. The vibrant, aromatic flavors left a lasting impression on me, and I knew I had to recreate it. After experimenting with different ingredients and techniques, I’ve developed this easy and flavorful stir fry recipe to share with you. It’s packed with the fresh, zesty notes of lemongrass and a savory sauce that brings everything together beautifully.
This stir fry is perfect for those busy weeknights when you crave something delicious and satisfying. The best part? It’s ready in under 30 minutes, making it a fuss-free option for dinner. Whether you serve it with steamed rice or noodles, this dish will take your taste buds on a flavorful journey without the long wait. Be sure to check out my video guide and tips and tricks below to make this recipe perfect every time!
Add This Recipe To Your Weeknight Lineup
- Weeknight winner. Fast, flavorful, and satisfying—exactly what you want after a long day.
- Tender, juicy chicken. Chicken breast cooks up perfectly when stir-fried—moist and full of flavor in every bite.
- Savory, sticky sauce. A punchy mix of fish sauce, sugar, and aromatics that clings to the chicken and makes every bite pop.
Ingredients You’ll Need
Check out the recipe card below for all the ingredient details.
Substitutions
- Chicken – You can swap in boneless skinless chicken thighs for extra juiciness. Want a vegetarian option? Firm tofu works great—just press out the moisture, then cut it into cubes for a perfect texture.
- Shallots – Red onions are a great substitute for shallots.
Shopping Guide: Totally get it if you’re not a fan of fish sauce—it can have a strong smell! But here’s the thing: a good-quality fish sauce like Red Boat, Three Crabs, or Magic Chef makes a world of difference. These are made with just anchovies and salt, so you get all the rich umami flavor without that overpowering aroma.
How To Make Vietnamese Lemongrass Chicken
In a big bowl, toss the chicken with the lemongrass, chili powder, turmeric powder, and about 1 tablespoon of oil.
Give it a good mix so everything gets nicely coated. Set it aside for a bit, and we’ll move on to the next step.
Now, heat up the other 2 tablespoons of oil in a pan over medium heat. Once it’s nice and hot, throw in the sliced shallots and minced garlic. Stir them around until they’re fragrant and just starting to turn golden.
Now, add the marinated chicken to the pan and give it a good stir so all the chicken gets coated with those delicious shallots and garlic. Make sure every piece is covered—this is where the flavor really starts to come together!
Next, pour in the fish sauce, sugar, salt, and water. Give everything a good stir to mix it all together. Now, lower the heat and let it simmer gently. You’ll want the sauce to thicken up and coat the chicken nicely. Just let it cook until the chicken is fully done, and you’ll see the sauce cling perfectly to it.
Once the chicken is nice and tender, and all coated in that delicious sauce, just take it off the heat. Serve it up hot with some steamed rice, and you’re good to go!
Secrets To The Best Lemongrass Chicken
- It’s a must to use fresh lemongrass—it adds that incredible citrusy, fragrant punch that really makes this dish shine.
- Don’t skip the sugar in the sauce. The sugar balances the saltiness from the fish sauce and gives the sauce that perfect sticky, glossy finish. It’s not just for sweetness—it brings the whole flavor together.
- Make sure to saute the shallots and garlic until they’re golden and fragrant before adding the chicken. This step really brings out their sweetness and adds depth to the dish.
- Simmer the sauce long enough for it to thicken and cling to the chicken. If you like a bit more sauce, feel free to add a splash of water while it cooks down.
Frequently Asked Questions
Yes! You can prep the ingredients in advance and store them in the fridge. Marinating the chicken ahead of time will even help intensify the flavors. Just cook everything when you’re ready to serve.
Store any leftovers in an airtight container in the fridge for up to 3-4 days. The chicken will reheat nicely when warmed through on the stove or in the microwave.
Yes, you can freeze the stir-fry! Let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. To reheat, thaw overnight in the fridge and reheat on the stove.
This recipe is 360 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Vietnamese Recipes You Might Like
Vietnamese Lemongrass Chicken
Ingredients
- 1 lb skinless boneless chicken breast, cut into cubes
- 1 stalk fresh lemongrass, white part only, minced
- 1/2 tablespoon chili powder
- 1/2 tablespoon turmeric powder
- 3 tablespoons oil
- 2 large shallots, sliced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup water
Instructions
- In a large bowl, combine the chicken with lemongrass, chili powder, turmeric powder, and 1 tablespoon of oil. Mix well until the chicken is evenly coated. Set aside.
- Heat the remaining 2 tablespoons of oil in a pan over medium heat. Add the sliced shallots and minced garlic. Saute until fragrant and lightly golden.
- Add the marinated chicken to the pan. Stir well to coat the chicken with the aromatics.
- Add the fish sauce, sugar, salt, and water. Stir to combine. Lower the heat and let it simmer gently until the sauce reduces and clings to the chicken, and the chicken is fully cooked through.
- Once the chicken is tender and coated in the flavorful sauce, remove from heat. Serve hot with steamed rice.
Video
Notes
- It’s a must to use fresh lemongrass—it adds that incredible citrusy, fragrant punch that really makes this dish shine.
- Don’t skip the sugar in the sauce. The sugar balances the saltiness from the fish sauce and gives the sauce that perfect sticky, glossy finish. It’s not just for sweetness—it brings the whole flavor together.
- Make sure to saute the shallots and garlic until they’re golden and fragrant before adding the chicken. This step really brings out their sweetness and adds depth to the dish.
- Simmer the sauce long enough for it to thicken and cling to the chicken. If you like a bit more sauce, feel free to add a splash of water while it cooks down.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
