lemongrass chicken

This Vietnamese lemongrass chicken is a popular pan-fried chicken thigh recipe. It is infused with lemongrass flavor, delicious and quick to prepare.

Lemongrass Chicken

chicken thigh, skin-on, deboned

shallots, minced

tbsp lemongrass, minced (or blend)

garlic,

ginger,

tsp white pepper

tsp light soy sauce

tbsp fish sauce

lime juice

vegetable oil

tbsp sugar

scallion, white part only, finely chopped

scallions, green part only, chopped

salt

ml water

sugar

lime juice,

fish sauce

tsp red chili, minced

Cut off both ends of the lemongrass. Use...

Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.

Minced the shallots, garlic, and ginger finely.

Slice the scallion into thin pieces. Use the...

Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.

Combine all the ingredients in A. Marinate the...

Combine all the ingredients in A. Marinate the chicken overnight.

On the next day, pan-fry the chicken, skin...

On the next day, pan-fry the chicken, skin side down for three minutes. Pan-fry the other side until the chicken is fully cooked.

Cut the chicken into large pieces. Pour the...

Cut the chicken into large pieces. Pour the scallion oil (B) on top as a garnish. It can be served with steamed rice or as a stand-alone meal.

To prepare the dipping sauce, mix all the...

To prepare the dipping sauce, mix all the ingredients in C over medium heat until the sugar is dissolved. Then sprinkle with chopped red chili and garlic.

https://mediavine-res.cloudinary.com/video/upload/qpvxgmzpcbxm2hnnw1lm.mp4

Lemongrass chicken

Recipe video above. This Vietnamese lemongrass marinade is exceptional - you&#x27;ll absolutely love it! This is one of my siganture recipes - it&#x27;s as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON&#x27;T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

Vietnamese Noodles with Lemongrass Chicken

lemongrass

garlic (, finely chopped or minced)

tbsp fish sauce ((Note 2))

soy sauce ((all purpose or light, NOT dark soy))

brown sugar

fish sauce ((Note 3))

tbsp rice vinegar

tbsp white sugar

water

garlic (, finely chopped)

red birds eye chilli (, finely chopped (Note 4))

tbsp oil

200 g / 7 oz vermicelli noodles (, dried)

carrots (, julienned)

cucumbers (, julienned (optional: remove seeds))

iceberg lettuce (, finely sliced)

bean sprouts

mint leaves

cilantro/coriander

Lime wedges ((to serve

Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)

Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).

Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.

Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.

Nuoc Cham Sauce

Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.

Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.

DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Assemble

This Vietnamese Chicken is tender and juicy, marinated in mixture of incredible flavors like fish sauce, lime, lemongrass and garlic, then roasted until the skin is nice and crispy.

Vietnamese Chicken Recipe (Lemongrass Chicken)

chicken thighs (bone in, skin on (4 thighs))

lime

soy sauce

chili garlic sauce

garlic

cilantro

lemongrass paste

palm sugar

cooking oil

Combine all the marinade ingredients in a bowl and add the chicken, ensuring it is coated with the marinade. Refrigerate overnight.

Preheat the oven to 425F and line a baking sheet with aluminum foil or parchment paper. Place a baking rack on top.  

Place chicken thighs on baking rack and drizzle with the lime juice.  

Bake chicken for 40 minutes, flipping half way through.  

Skin should be browned and crispy.  If it&#x27;s not, place it under the broiler for a minute or two until it crisps up.

Pull off the tough outer few leaves until you reach the more tender leaves on the inside. Dice just the bottom 1/3 of the stalk (the white part). This part should be much more tender and easy to dice.

If it&#039;s still difficult, peel off another outer layer until it&#039;s tender enough to roughly dice.

How to Prepare Lemongrass

https://embed.mediavine.com/videos/ikusetqmzepvqwpthkt9

Vietnamese Chicken Recipe

Chicken marinated in lemongrass, fish sauce, and other aromatics. Perfect for an easy, weeknight dinner.

Vietnamese Lemongrass Chicken

garlic (minced)

shallot (minced)

lemongrass (minced)

oyster sauce

tbsp honey

¾ lb chicken thighs (bone-in, skin-on)

Combine all the ingredients for the marinade into a bowl (garlic through brown sugar). Mix and add the chicken. Make sure the chicken is coated in the marinade. Let it marinate in the fridge for 3 hours or overnight. I would highly recommend overnight for the best flavor.

Preheat oven to 400 degrees F.

Next sear the chicken skin to ensure it’s nice and crispy. Heat some oil over medium high heat. Sear the chicken, skin side down, for 1-2 minutes until brown.

After searing, place the chicken on a baking sheet. Bake in the oven for 30-35 minutes until the internal temperature reaches 165 degrees F.

Let it rest for 5 minutes before serving. Serve with rice, fresh vegetables, and a fried egg.

This Lemongrass Chicken with Rice and Zucchini is OMG-level good! Tender chicken thighs, sautéed and then simmered in a creamy coconut and lemongrass sauce, sits next to a steamy pile of jasmine rice, fresh herbs, and your choice of veg. 

Lemongrass Chicken with Rice and Zucchini

chicken thighs

paprika

garlic powder, onion powder, salt, and pepper

olive oil

jalapeño, ribs and seeds removed (optional), minced

coconut cream

juice and zest of one lime

cilantro and/or basil, chopped

rice

zucchini

Cook the chicken

Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through. Remove from pan. Once cooled, shred / pull into small bite-sized pieces.

Cook the chicken: Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through. Remove from pan. Once cooled, shred / pull into small bite-sized pieces.

Lemongrass Chicken with Rice and Zucchini Step 1

Make the lemongrass sauce

Add the garlic, jalapeño, and ginger to the chicken pan (you don&#8217;t have to wipe it out &#8211; save all those good flavors). Sauté until fragrant. Add the lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt. 

Make the lemongrass sauce: Add the garlic, jalapeño, and ginger to the chicken pan (you don't have to wipe it out - save all those good flavors). Sauté until fragrant. Add the lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt.

Lemongrass Chicken with Rice and Zucchini Step 2

Finish

Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with any veggies that you like. And now enjoy this amazing flavor moment. ♡

Finish: Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with any veggies that you like. And now enjoy this amazing flavor moment. ♡

Lemongrass Chicken with Rice and Zucchini Step 3

So easy and delicious, Lindsay.  Thankyou!
As my husband is vegan, I may try this as a tofu spiced saute in addition to the fantastic chicken sautee.

I made this tonight…a double recipe since I had a 3# package of chicken thighs. The chicken took longer than 8-10 minutes to cook, even though I split it into batches so as not to overcrowd. Next time I think I’d cut it up a bit first to shorten the cooking time. I added fish sauce and a splash of soy sauce and a second lime for the double batch. I think I’d halve the sugar next time too. But overall a delicious meal!

This was amazing! Omitted  the jalapeño for my kids and it was a total crowd pleaser! Make this recipe!!

The flavours are so perfect, thanks for the help using zucchini…and it was so easy. 
 I would definitely make again!

Made with jalapeño, zucchini, lemongrass, and garlic from our garden. So fresh and tasty! Yum!

What a great combination of flavors! Was intimidated to use lemongrass but prep was super easy. Will make again!

Made this recipe today and added mushrooms and onions while sautéing the chicken. Also added a dash of fish sauce to the lemongrass sauce for a little more fullness of flavor. It was delicious!

Made this last night.  It was really good.  Cozy, delicious.  Next time I think I will leave more of the jalapeño seeds and ribbing is because I like a little more heat.  I air fried some broccoli as a side.  Would make again.  Perfect!

This recipe is a keeper for sure! It was a hot night so I prepped the chicken in the instant pot so I didn't have to stand over sizzling chicken on a hot pan, hah! I used two jalapenos with all the ribs and seeds and it was perfectly spicy to balance the sweet citrus. Thank you!!

SO yummy!  My kiddo said she’d be happy if I just made the sauce again. Used Trader Joe’s Ajika seasoning instead of paprika and jalapeño, and used coconut milk for fewer calories - but simmered it for a long time to thicken it. 10/10 will make again. 
Would be delicious with tofu plus veggies as well.

This recipe was delicious and was easy to make.  I could not find the coconut cream, had to use coconut milk.  It was still good, the family agreed it was a keeper recipe.  I could not find lemongrass paste but making the lemongrass was quick and easy.

https://content.jwplatform.com/videos/QrV2W170.mp4

This Lemongrass Chicken with Rice and Zucchini is OMG-level good! Tender chicken thighs, sautéed and then simmered in a creamy coconut and lemongrass sauce, sits next to a steamy pile of jasmine rice, fresh herbs, and your choice of veg.

Spicy lemongrass chicken is an aromatic and easy, one-pot recipe that is perfect for a shared family meal.

Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt)

chicken

tsp sugar

⅓ tsp MSG or chicken bouillon (optional)

tbsp neutral cooking oil

shallots

tbsp sambal

½ c coconut juice (or lemon-lime soda, or water)

onion

green onion

Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.

Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛” slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.

Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.

Pat dry your chicken, cut into bite size pieces.

In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.

Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.

Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.

Serve with a side of rice.

This Whole30-compatible and low carb Vietnamese Lemongrass Chicken is packed with umami and should become a regular weeknight meal! Includes air fryer instructions and a paleo nuoc cham dipping sauce, too!

Vietnamese Lemongrass Chicken and Nuoc Cham Dipping Sauce!

lemongrass stalk (trimmed)

Diamond Crystal kosher salt

ginger (fresh ginger contains an enzyme which can break down the chicken)

black pepper

Red Boat fish sauce

honey orange juice

chicken thighs (bone-in and skin-on (~3½ pounds))

Lime wedges (fresh herbs, lettuce, and pickled vegetables (optional))

maple syrup (or ¼ cup apple

red pepper flakes

Let&#39;s make the marinade. Grab a large bowl and add the minced shallot.

Trim the fresh lemongrass stalk and grate finely with a microplane rasp grater (my preferred method) or smash the stalk with a meat pounder and cut finely against the grain of the fibers. The finer the dice, the less lemongrass fiber you’ll be picking out of your teeth when you eat the chicken later.  Refer to this tutorial if you have more questions on how to trim lemongrass.

Add 3 tablespoons of the finely minced lemongrass to the bowl, along with the garlic, Diamond Crystal kosher salt, ginger, black pepper, lime zest, extra virgin olive oil, fish sauce, and honey (sub 1 tablespoon of orange juice if doing a Whole30). Stir to combine well.

Plop in the chicken thighs in the bowl and massage the marinade all over the bird parts.

Cover the bowl and let it marinate for at least one hour and up to 24 hours in the fridge. 

When you’re ready to cook the chicken thighs, heat the oven to 400°F convection or 425°F non-convection, with the oven rack in the middle.

Place the chicken skin-side down on a stainless steel wire rack placed on top of a foil lined baking sheet. 

Pop the chicken in the oven and bake for 20 minutes. Flip the chicken skin-side up and rotate the tray 180 degrees. Bake for an additional 20-25 minutes or until the skin is evenly browned and the thickest part of the meat registers 175°F on an instant-read thermometer.

Cooking in air fryer? Air fry the chicken in batches at 400°F for a total of 20 to 25 minutes, starting skin side down and flipping skin side up at the halfway point (~10-12 min mark). The chicken is finished when the thickest part of the thighs reach 175°F on a meat thermometer and the skin is golden brown.

Serve the chicken with lettuce, pickled veggies, fresh herbs, and lime wedges. Want a dipping sauce? Make the Paleo Nuoc Cham below!

In a small bowl, combine the fish sauce, maple syrup, lime juice, water, red pepper flakes, and garlic. Stir well to combine and adjust seasoning as needed. (If on a Whole30, substitute apple juice or pineapple juice for the maple syrup. Start with ¼ cup and add more to taste.)

The dipping sauce can be stored in a sealed container in the fridge for up to 4 days.

Paleo Nuoc Cham Dipping Sauce

https://www.youtube.com/watch?v=qk8thHkb-tE

This Whole30-friendly Vietnamese Lemongrass Chicken is packed with umami and my whole family loves it! It's a regular weeknight meal for us! You can buy fresh lemongrass at most Asian supermarkets in the produce section. I’ve also seen it at Whole Foods and Safeway locations in the SF Bay Area. If you can’t find fresh lemongrass, you can find frozen stalks at Asian supermarkets.

I go live on Facebook every Wednesday at 5pm PST/8pm EST to show you some of my favorite recipes.

Get the step-by-step recipe here: https://nomnompaleo.com/post/132500915613/vietnamese-lemongrass-chicken
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How to Make Vietnamese Lemongrass Chicken (Whole30, Paleo, GF) LIVE From My Kitchen! | Nom Nom Paleo

Vietnamese Lemongrass Chicken Stir-Fry (Ga Xao Sa Ot) perfectly combines tender and juicy chicken, fragrant lemongrass, chili peppers, and fish sauce. This dish is super quick and easy to make for daily meals.

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