Easy Vietnamese Lemongrass Chicken Recipe

Vietnamese lemongrass chicken recipe lovers, this is your friendly, step-by-step guide to juicy, golden-caramelized chicken perfumed with citrusy lemongrass, savory fish sauce, and a whisper of garlic and scallion. If you’ve ever wondered how restaurants achieve that signature aroma and deep bronzed crust, the secret is in a simple marinade that works fast, plus confident high-heat cooking. In this article you’ll get clear instructions, smart substitutions, foolproof timing, and serving ideas so you can put a vibrant Vietnamese-inspired dinner on the table any night of the week.

Lemongrass chicken—gà xào sả ớt when made spicy, or simply grilled/pan-seared lemongrass chicken—delivers bold flavor from a short list of pantry staples. You’ll mince tender lemongrass stalks to release their essential oils, stir them into a salty-sweet marinade with fish sauce and sugar, and let the chicken drink in that flavor for as little as 20–30 minutes (or longer for even deeper taste). A quick sear in a hot pan or on a grill yields crispy edges, succulent centers, and a glossy coating that clings to every bite. Serve it with jasmine rice or over cool rice vermicelli bowls with herbs and cucumber, and you’ve got a balanced, crowd-pleasing meal.

Why You’ll Love This Vietnamese Lemongrass Chicken Recipe

• Big flavor, tiny effort. Minced lemongrass, fish sauce, garlic, and a pinch of sugar create a marinade that tastes like it simmered for hours—yet it’s ready in minutes.
• Weeknight-friendly. With boneless chicken and a fast marinade, you can go from prep to plate in about 30–35 minutes.
• Flexible cooking methods. Sear it in a skillet, broil, grill, or air-fry—this recipe adapts to your kitchen.
• Meal-prep gold. Cooks beautifully in batches and reheats without drying out.
• Fresh and balanced. Bright citrus notes, savory umami, light sweetness, and optional heat (fresh chiles) mean every bite sings.
• Family-friendly. Keep it mild for kids, then add sliced chilies, lime, and herbs at the table for those who like extra zing.

Ingredients for Vietnamese Lemongrass Chicken

The Main Components

• 2 pounds (900 g) boneless, skinless chicken thighs (or breasts; see notes)
• 2–3 lemongrass stalks, trimmed to the tender inner part and very finely minced (about ⅓–½ cup packed)
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce (adds color and round umami)
• 1½ tablespoons sugar (or light brown sugar)
• 3 cloves garlic, finely minced
• 2 scallions (green onions), thinly sliced (white and green parts divided)
• ½ teaspoon ground white pepper (or black pepper)
• 2 tablespoons neutral oil (divided: 1 for marinade, 1 for cooking)
• 2 tablespoons water (to help dissolve sugar and distribute the aromatics)

Optional but Delicious Add-Ins

• 1–2 small red chiles (Thai, serrano, or Fresno), thinly sliced
• 1 tablespoon lime juice or rice vinegar (add just before cooking for a brighter finish)
• ½ teaspoon turmeric (for a golden hue and earthy note)
• 1 teaspoon honey (for extra gloss while searing)

For Serving

• Steamed jasmine rice or rice vermicelli
• Lime wedges
• Fresh herbs: cilantro, mint, and/or Thai basil
• Cucumber, shredded lettuce, carrot ribbons, pickled daikon & carrot (đồ chua)
• Nước chấm (a simple lime–fish sauce dipping sauce; optional recipe below)

Ingredient Notes (Substitutions, Healthy Swaps)

• Chicken thighs vs. breasts: Thighs are forgiving, juicy, and hard to overcook. If using breasts, butterfly or pound to even thickness and watch the cooking time closely to prevent dryness.
• Fish sauce: It’s traditional and brings deep, savory umami. Sensitive to fish or need a vegetarian option? Use light soy sauce with a dash of lime, or a vegan “fish” sauce if available.
• No white pepper? Black pepper works; white pepper adds gentle heat that doesn’t overshadow lemongrass.
• Lower sugar: Reduce to 1 tablespoon; caramelization will be slightly lighter but still tasty. For unrefined sweetness, use coconut sugar.
• Gluten-free: Choose a gluten-free fish sauce and tamari in place of soy sauce.
• Lower sodium: Use reduced-sodium fish sauce/soy and add a splash of lime at the end to keep flavors bright.
• No fresh lemongrass: Use frozen pre-minced lemongrass (often in Asian markets) or 1½–2 tablespoons lemongrass paste; fresh gives the best aroma, but paste is a good weeknight shortcut.

Step-by-Step Instructions

Step 1 – Prep the Lemongrass Like a Pro

1. Trim the stalks: cut off the woody tops and root ends.
2. Peel away the tough outer layers to reveal the pale, tender core.
3. Smash the core lightly with the flat of your knife or a meat mallet to release aromatic oils.
4. Mince finely. The finer you mince, the more evenly the lemongrass will perfume the chicken and the more pleasant the texture will be in the final dish.

Tip: If you have a food processor, pulse the sliced tender cores with garlic and a splash of water or oil until very fine. Scrape down often so you don’t turn it into a stringy paste.

Step 2 – Make the Quick Marinade

In a large bowl, whisk fish sauce, soy sauce, sugar, water, oil, minced lemongrass, garlic, and white pepper until the sugar dissolves. Stir in the white and light-green parts of the scallions (save the darker greens for garnish). If using chiles, add them now.

Step 3 – Marinate the Chicken

Pat chicken dry. Add to the bowl and toss until every surface is coated.

• Fast option: 20–30 minutes on the counter (cool kitchen) or in the fridge.
• Deeper flavor: 2–8 hours refrigerated.
• Overnight: Fine for thighs; for breasts, 8 hours max to avoid mushy texture.

Note: If you marinate longer than 2 hours, remove the chicken from the fridge 20 minutes before cooking to take the chill off; this helps it brown better.

Step 4 – Pan-Sear (or Grill) to Caramelized Perfection

Skillet Method (Weeknight Favorite):

1. Heat a large skillet (cast iron or stainless steel) over medium-high until hot.
2. Add 1 tablespoon oil. When it shimmers, lay in the chicken in a single layer (work in batches to avoid steaming).
3. Cook 4–5 minutes undisturbed until the underside is deeply golden with caramelized spots. Flip and cook 3–5 minutes more, until the thickest part registers 165°F / 74°C.
4. Transfer to a plate to rest 5 minutes before slicing.

Grill Method (Smoky & Summery):

1. Preheat grill to medium-high; clean and oil the grates.
2. Grill thighs 4–5 minutes per side (breasts: 3–4 per side), brushing with any leftover marinade during the first turn for extra gloss.
3. Rest 5 minutes and slice.

Broil Method (Hands-Off):

1. Position a rack 6 inches from the broiler; heat broiler on high.
2. Arrange chicken on a foil-lined, oiled sheet.
3. Broil 4–6 minutes per side, turning once, until char-kissed and cooked through.

Air-Fryer Method (Clean & Quick):

1. Heat air fryer to 390°F / 200°C.
2. Arrange chicken in a single layer; air-fry 10–14 minutes, flipping halfway.

Step 5 – Sauce It (Optional but Excellent)

While the chicken rests, deglaze the skillet with a splash of water and ½ teaspoon sugar or honey. Scrape up browned bits until syrupy. Toss sliced chicken in this quick pan sauce for extra shine and flavor.

Step 6 – Garnish and Serve

Scatter with reserved scallion greens, add lime wedges, and shower with fresh herbs. Serve over steamed jasmine rice or assemble into vermicelli bowls with lettuce, cucumber, carrots, and a drizzle of nước chấm (recipe just below).

Nước Chấm (Quick Dipping/Sauce), Optional

In a small bowl, mix:

• 3 tablespoons water
• 1½–2 tablespoons fish sauce
• 1 tablespoon lime juice (or rice vinegar)
• 1–1½ teaspoons sugar, to taste
• 1 small garlic clove, minced
• A few chile slices (optional)

Stir until sugar dissolves. Adjust balance: it should taste bright, a little salty, a little sweet, and lively with citrus.

Pro Tips for Success

1. Mince, don’t chunk. Lemongrass must be extremely fine. Any large pieces can be fibrous; aim for confetti-like bits that virtually melt during cooking.
2. Pat the chicken dry before searing. Surface moisture fights browning.
3. Hot pan, minimal fuss. Let the first side cook undisturbed to develop that gorgeous crust. If it sticks, give it another 30 seconds.
4. Sugar equals caramelization. That 1–1½ tablespoons isn’t there to make the dish sweet; it’s there for a balanced glaze and even browning.
5. Slice against the grain. Rest and slice the chicken crosswise into strips; this keeps bites tender in bowls or over rice.
6. Finish with lime. A quick squeeze of lime wakes up the lemongrass aroma and balances the savory fish sauce.

Flavor Variations

• Spicy Lemongrass Chicken: Add 1–2 teaspoons chili paste (sambal oelek) or extra Thai chiles to the marinade, and garnish with more fresh slices.
• Coconut Lemongrass Chicken: Stir 2–3 tablespoons coconut milk into the marinade and finish with toasted coconut flakes and mint.
• Ginger-Lemongrass: Add 1 tablespoon finely grated fresh ginger for warmth and zing; perfect for cooler nights.
• Herb-Loaded: Mix chopped cilantro and mint directly into the marinade and sprinkle more on top after cooking.
• Citrus-Boosted: Add 1 teaspoon finely grated lime zest to the marinade and finish with extra zest for a fragrant lift.

Serving Suggestions

• Classic rice plate: Serve sliced chicken over jasmine rice with cucumber, tomato wedges, and herbs. Add a drizzle of pan juices and a squeeze of lime.
• Bún (vermicelli) bowl: Layer lettuce, herbs, and rice vermicelli in a bowl. Top with lemongrass chicken, pickled carrot/daikon, cucumber, and crushed peanuts. Spoon over nước chấm.
• Banh mi–style sandwich: Tuck chicken into a crisp baguette with pickled vegetables, cilantro, cucumber, and a swipe of mayo or chili mayo.
• Meal-prep boxes: Pack rice, sliced chicken, cucumber, and herbs with a lime wedge; keep sauce separate to drizzle after reheating.
• Grilled platter: Pair with grilled corn brushed with scallion oil and a simple mango salad for a sunny spread.

Storage and Freezing Instructions

• Refrigerator: Store cooked chicken, tightly covered, for 3–4 days. Reheat gently in a skillet over medium heat with a splash of water until warmed through, or microwave in short bursts.
• Freezer: Freeze cooked chicken in airtight containers for up to 2 months. Thaw overnight in the fridge and rewarm as above.
• Marinade ahead: The marinade (without chicken) keeps 4 days refrigerated. You can also freeze raw, marinated chicken for up to 2 months; thaw in the fridge before cooking.
• Avoid drying out: If reheating sliced chicken, add a tablespoon of water and cover to steam briefly so it stays juicy.

Nutrition Facts (Per Serving)

Approximate values for 6 servings (thighs), without rice or toppings.

Nutrition will vary based on exact fish sauce/soy brands, sugar level, and chicken cuts. To reduce sodium, use reduced-sodium sauces and finish with more lime instead.

FAQ About Vietnamese Lemongrass Chicken recipe

Final Thoughts

This Vietnamese lemongrass chicken recipe is the kind of weeknight hero you’ll cook on repeat: short ingredient list, lively flavors, and flexible methods that fit your kitchen. The keys are simple—finely minced lemongrass, a balanced salty-sweet marinade, and confident high heat for bronzed edges. Whether you spoon it over rice, tuck it into a banh mi-style sandwich, or build a colorful vermicelli bowl, it brings the aromas of a favorite Vietnamese grill to your own stove. Make it mild or spicy, thighs or breasts, pan or grill—it’s endlessly adaptable and always satisfying.

Vietnamese Lemongrass Chicken

This easy Vietnamese Lemongrass Chicken delivers juicy, caramelized flavor with a fragrant marinade of lemongrass, garlic, fish sauce, and scallions. Quick to prep and flexible to cook, it’s perfect for weeknight dinners served over rice or in vibrant noodle bowls.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Vietnamese

Servings 6 servings

Calories 285 kcal

Ingredients

  

Main Components

• 2 pounds boneless, skinless chicken thighs or breasts
• 1/3 cup finely minced lemongrass from 2–3 stalks
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1 1/2 tbsp sugar or light brown sugar
• 3 cloves garlic finely minced
• 2 scallions sliced, white and green parts divided
• 1/2 tsp ground white pepper or black pepper
• 2 tbsp neutral oil divided
• 2 tbsp water

Optional Add-Ins

• 1 red chile thinly sliced
• 1 tbsp lime juice or rice vinegar add before cooking
• 1/2 tsp turmeric optional
• 1 tsp honey optional for searing gloss

Instructions

 

• Step 1: Prepare the lemongrass by trimming, peeling, smashing, and mincing the tender inner stalk. Set aside.
• Step 2: In a large bowl, whisk together fish sauce, soy sauce, sugar, water, 1 tbsp oil, minced lemongrass, garlic, white pepper, and scallion whites. Add chile and lime juice if using.
• Step 3: Pat chicken dry and add to the bowl. Toss to coat. Marinate 20–30 minutes at room temp or up to 8 hours in the fridge. Let sit 20 minutes at room temp before cooking if chilled.
• Step 4: Heat a skillet over medium-high with 1 tbsp oil. Cook chicken in batches 4–5 minutes per side until golden and cooked through. Let rest 5 minutes before slicing.
• Step 5: Optional: deglaze the skillet with water and sugar/honey, scrape up browned bits to make a quick pan sauce. Toss sliced chicken in the glaze.
• Step 6: Serve with jasmine rice or vermicelli bowls. Garnish with scallion greens, lime wedges, and herbs like cilantro and mint.

Notes

Use thighs for juicier results, or breasts for a leaner meal. Fish sauce provides depth, but light soy or vegan alternatives can work. For maximum flavor, finely mince lemongrass and sear the chicken on high heat until browned. Serve with nước chấm and fresh herbs for balance.

Keyword asian marinade, easy weeknight dinner, grilled chicken, lemongrass chicken, Vietnamese chicken