Vietnamese Lemongrass Chicken: A Flavor-Packed Weeknight Hit

This Vietnamese Lemongrass Chicken is a quick, low-carb delight that's bursting with authentic flavors.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Lunch

Cuisine: Vietnamese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 pound Boneless Skinless Chicken Thighs Juicy and flavorful; chicken breasts can be used instead with adjusted cooking time.
2 stalks Lemongrass Trim tough ends and mince finely for best flavor.
4 cloves Garlic Enhances the dish with its aromatic base; no substitutions needed.
1 Shallot Adds sweetness and depth; finely minced onion can be used as an alternative.
2 tablespoons Fish Sauce Contributes umami depth; soy sauce mixed with Worcestershire sauce works in a pinch.
2 tablespoons Soy Sauce Balances saltiness with fish sauce for layered flavor.
1 tablespoon Brown Sugar Sweetens and balances; coconut sugar is a great substitute.
2 tablespoons Lime Juice Brightens the flavor; fresh is best, but bottled works in a pinch.
1 teaspoon Ground Black Pepper Adds a mild spice; feel free to adjust to taste.
1 tablespoon Chili Paste Delivers heat; substitute with sriracha or omit for a milder flavor.

For Cooking

2 tablespoons Vegetable Oil Used for cooking; any oil with a high smoke point is suitable.
1/4 cup Fresh Cilantro Lively garnish; substitute with green onions if desired.
2 wedges Lime Wedges Serve on the side for added zest; optional but enhances the dish.

Equipment

Large bowl
Skillet
meat thermometer

Method

Marinade Preparation

In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, ground black pepper, and chili paste. Stir well to ensure the sugar dissolves completely.
Add the boneless skinless chicken thighs to the marinade, making sure they're thoroughly coated. Cover the bowl with plastic wrap and let them marinate for at least 30 minutes.

Cooking Steps

Heat a large skillet over medium-high heat and add about two tablespoons of vegetable oil. Allow the oil to become shimmering hot.
Carefully add the marinated chicken thighs to the skillet, making sure not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken turns golden brown and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes.
Plate the chicken alongside steamed jasmine rice or rice noodles, garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 5gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For maximum flavor absorption, marinate for 30 minutes to 2 hours. Use a meat thermometer to ensure safe cooking.

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