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vietnamese-lemongrass-chicken-marinade-raw-thighs

Vietnamese Lemongrass Chicken

One-pan Vietnamese lemongrass chicken with caramelized edges, savory fish sauce, and aromatic spices. Ready in 45 minutes and perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 3 stalks fresh lemongrass trimmed and finely minced, or 3 tbsp lemongrass paste
  • 3 cloves garlic minced
  • 1 small onion finely sliced
  • 2 tbsp fish sauce or low-sodium soy sauce for milder flavor
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark brown sugar
  • 1 tsp ground black pepper
  • 2 tbsp vegetable oil
  • sliced red chili, fresh cilantro, lime wedges optional garnish

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Tongs or spatula

Method
 

  1. In a large bowl, combine chicken with minced lemongrass, garlic, fish sauce, oyster sauce, soy sauce, brown sugar, and black pepper. Toss well until every piece is fully coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and stir-fry for 2 to 3 minutes until softened and just translucent.
  3. Add the marinated chicken along with all the marinade into the hot pan. Spread into a single layer. Cook undisturbed for 3 to 4 minutes to develop a golden-brown sear on one side.
  4. Stir-fry for another 6 to 8 minutes, tossing frequently, until chicken is cooked through and edges are caramelized. The sauce should reduce into a sticky glaze. Internal temperature must reach 165 degrees F.
  5. Taste and adjust seasoning. Add more fish sauce for saltiness or a pinch of sugar to balance savory notes.
  6. Plate immediately and garnish with sliced red chili, fresh cilantro, and lime wedges. Serve hot.

Notes

Marinating overnight gives the best flavor. Dark brown sugar adds deeper caramel notes. Add a splash of water or broth when reheating to keep the sauce from drying out.